Cook couscous according to package directions, omitting salt and fat.
Combine cumin and next 4 ingredients (through pepper) in a bowl; stir in 1/4 teaspoon salt. Sprinkle spice mixture over chicken. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.
Combine remaining 1/4 teaspoon salt, chopped cilantro, garlic, and yogurt in a bowl, stirring well. Serve with chicken and couscous. Garnish with cilantro sprigs, if desired.
This recipe was very tasty. I didn't have the red pepper, so it didn't have the extra kick. The yogurt was a hit and went well with the green beans I served along with the chicken and couscous. The yogurt is meant to have a cooling affect from the red pepper, but I didn't miss the pepper. I would definately make this again.
We really enjoyed this dish and will make it again for sure. The yogurt sauce was great. It does have a strong garlic flavor (which we love), but I wouldn't add any extra garlic. Used greek plain yogurt. Used whole wheat Israeli couscous, which worked well.
The chicken in this recipe was quite tasty...the spices really melded together to give a delicious taste. However, the yogurt sauce was disguisting...it was WAY TOO salty and tasted almost bitter with the garlic. Don't get me wrong...I usually double the garlic in most recipes because I am such a fan! If making the sauce again, I would taste before adding salt and halve the garlic. Otherwise, would definitley make again.
Really easy and very tasty. Great go to recipe. Sort of Indian but not authentic. My husband can't eat cilantro so i replaced it with Italian flat leaf parsley - the sauce was still very tastey. Great go to meal - ready in 15 mins.