The recipe for the Greek couscous can be found in the Complete Cooking Light Cookbook on page 259. I did not use red onion, used zucchini in place of cucumber and doubled the couscous amount.
The yogurt marinade for the chicken, which we used thighs, is simply plain yogurt combined with fresh cilantro, minced garlic and Cavender’s Greek seasoning to taste. Marinate for as long as you can stand it, a couple hours anyway, and then grill on the bbq. The chicken turns out very moist and flavorful.
We had The Frenchouse 2005 rose from the south of France with it, and it was an excellent pairing. The wine was dry and floral with strawberry flavors.
