2 medium red bell peppers, seeded and cut into 1 1/2-in. pieces
Four 8-in. skewers
How to Make It
Combine 1 cup yogurt, garam masala, curry powder, garlic, 1 tsp. salt, and pepper in a large resealable plastic bag. Add chicken, seal bag, and shake to coat. Let marinate 20 minutes at room temperature.
In a small bowl, stir together remaining 1/2 cup yogurt, the feta, onion, lemon zest, and 1 tbsp. mint; set aside.
Bring 2 qts. water to a boil and add 1 tbsp. salt. Add couscous and cook until tender, 12 to 15 minutes. Drain, return to pot, and add olive oil. Cover to keep warm.
Thread chicken and bell pepper onto metal skewers and discard marinade. Preheat a gas or charcoal grill to medium-high (you can hold your hand 1 to 2 in. above cooking grate only 3 to 4 seconds). Grill kebabs, turning once, until chicken is browned and cooked through, about 10 minutes. Pile couscous on a platter, sprinkle with remaining 1 tbsp. mint, and arrange kebabs around it. Serve with yogurt-feta sauce.
Note: Nutritional analysis is per serving.
Garam masala is an Indian spice blend. Find it and Israeli couscous, also called pearl couscous, at specialty grocers and at Whole Foods Markets.
This was FANTASTIC. A note to ssculver ... this is a recipe REVIEW. Prepare the recipe and then you can bash it if you still want to be the sodium police. If it has too much sodium for you LEAVE THE SALT OUT, for heaven sakes. I didn't use the full tablespoon of salt in the couscous and it was fine.
This is very tasty! Instead of red pepper, I used mushroom and grape tomatoes on my kabobs, and quinoa in place of Israeli couscous. Overall, this was incredibly tasty and pretty easy. I plan on using the leftovers tomorrow shredded in a quinoa tabbouleh salad. After I took the skewers off the grill I drizzled them with fresh lemon juice and served this with cauliflower roasted with garlic, lemon and olive oil. Delicious.