Wednesday, October 07, 2009

passport to greece: chicken souvlaki with greek couscous and toasted chick peas

as part of my weekly meal plan, i cooked up this bad boy last night. it was such a hit, even brother gave me a know the boy whose diet is a plain as a saltine cracker...yea, he even enjoyed it! i adapted the recipe for chicken souvlaki from cooking light to add a little more hint of lemon and freshness. here's how i do chicken souvlaki with greek couscous and toasted chick peas:

1/2 cup (2 ounces) crumbled feta cheese
1/2 cup plain greek-style yogurt
1 tablespoon chopped fresh dill
1 tablespoon evoo, divided
1 1/4 teaspoons bottled minced garlic, divided
1 teaspoon dried lemon pepper seasoning
2 cups sliced roasted skinless, boneless chicken breast
4 (6-inch) pitas, cut in half
1 cup shredded iceberg lettuce
1/2 cup chopped peeled cucumber
1/2 cup chopped plum tomato
1 tablespoon of lemon juice

combine feta cheese, yogurt, dill, 1 teaspoon evoo, lemon juice, and 1/4 teaspoon garlic in a small bowl, stirring well. heat remaining 2 teaspoons olive oil in a large skillet over medium-high heat. add remaining 1 teaspoon garlic and lemon pepper seasoning to pan, and sauté for 20 seconds. add chicken, and cook for 2 minutes or until thoroughly heated. pile pitas up with chicken, lettuce, tomato and cucumber slices and top with dollop of yogurt sauce.

now for the couscous...

i don't really have a real recipe i use, i kind of just throw things in there and see how it goes.

1 cup of whole wheat couscous (when cooked, becomes about 2 cups)
2 teaspoons of evoo
1 tablespoon of lemon juice
1/3 cup diced cucumber
1/3 cup diced tomato
1/4 cup chickpeas
1/4 feta cheese
1 tablespoon dried dill

cook couscous according to directions. fluff with fork when finished and add remaining 7 ingredients. taste and season with s&p to your likeness.
obviously, you saw what happened with the chickpeas yeah, those got scrapped. i WILL try again.
now close your eyes, eat up, and pretend you're in greece. i am a grecian GODDESS.

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