Orange Apricot Couscous Chicken
I love the bright flavors in this recipe. The orange juice, curry powder, feta and mint really jazz up the rest of the ingredients! Once the ingredients are assembled, this recipe comes together in no time. If you like, you can use large cubed peaches or nectarines instead of apricots. —Margee Berry, White Salmon, Washington
Ingredients
- 1-1/3 cups plain yogurt, divided
- 1 cup orange juice, divided
- 2 garlic cloves, minced
- 1 teaspoon grated orange zest
- 1/2 teaspoon salt
- 1/2 teaspoon curry powder
- 1 pound boneless skinless chicken breasts, cut into 1-1/2-inch pieces
- 1/3 cup crumbled feta cheese
- 2 tablespoons chopped fresh mint
- 1-1/4 cups water
- 1-1/4 cups uncooked whole wheat or plain couscous
- 4 green onions, chopped
- 6 apricots, quartered
- 1 large sweet red pepper, cut into 1-1/2-inch pieces
Directions
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1In a shallow dish, combine 1 cup yogurt, 2 tablespoons orange juice, garlic, orange zest, salt and curry powder. Add chicken; turn to coat. Cover and refrigerate 1 hour.
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2Meanwhile, in a small bowl, whisk remaining 1/3 cup yogurt, 2 tablespoons orange juice, feta and mint. Cover and refrigerate until serving.
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3In a small saucepan, combine 1-1/4 cups water and remaining 3/4 cup orange juice; bring to a boil. Stir in couscous. Sprinkle green onions over couscous. Remove from heat; let stand, covered, until liquid is absorbed, 5-10 minutes. Fluff with a fork.
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4Drain chicken, discarding marinade. On 6 metal or soaked wooden skewers, alternately thread chicken, apricots and sweet red peppers. Grill on an oiled rack, covered, over medium-high heat until chicken is no longer pink, 6-8 minutes, turning occasionally. Serve with couscous and yogurt sauce.
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