Chicken Souvlaki with Herbed Couscous

Ingredients

• 1 lb skinless, boneless chicken breast halves, cut into 1/2-inch strips
• 1 cup sliced fennel (reserve leaves, if desired)
• 1/3 cup dry white wine
• 1/4 cup lemon juice
• 3 tbsp canola oil
• 4 clove garlic, minced
• 2 tsp dried oregano, crushed
• 1/2 tsp salt
• 1/4 tsp black pepper
• Lemon wedges
• 1 tsp olive oil
• 1/2 cup Israeli (large pearl) couscous
• 1 cup water
• 1/2 cup snipped dried tomatoes (not oil-packed)
• 3/4 cup chopped red sweet pepper
• 1/2 cup chopped cucumber
• 1/2 cup chopped red onion
• 1/3 cup plain fat-free Greek yogurt
• 1/4 cup thinly sliced fresh basil leaves
• 1/4 cup snipped fresh parsley
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Prepare kabobs: Place chicken and sliced fennel in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine the white wine, lemon juice, oil, garlic, oregano, salt and pepper. Remove 1/4 cup of the marinade and set aside.
2. Pour the remaining marinade over chicken mixture. Seal bag; turn to coat chicken mixture. Marinate in the refrigerator 1 1/2 hours, turning bag once.
3. Meanwhile, if using wooden skewers, soak eight 10- to 12-inch skewers in water 30 minutes. Drain chicken, discarding marinade and fennel. Thread chicken, accordion-style, onto skewers.
4. Grill chicken skewers, covered, over medium-high heat 6 to 8 minutes or until chicken is no longer pink, turning once. Remove from grill and brush with the reserved 1/4 cup marinade.
5. Prepare couscous: In a small saucepan heat 1 teaspoon olive oil over medium heat. Add 1/2 cup Israeli (large pearl) couscous. Cook and stir 4 minutes or until light brown. Add 1 cup water. Bring to boiling; reduce heat. Simmer, covered, 10 minutes or until couscous is tender and liquid is absorbed, adding 1/2 cup snipped dried tomatoes (not oil-packed) the last 5 minutes; cool. Transfer couscous to a large bowl. Stir in 3/4 cup chopped red sweet pepper, 1/2 cup each chopped cucumber and chopped red onion, 1/3 cup plain fat-free Greek yogurt, 1/4 cup each thinly sliced fresh basil leaves and snipped fresh parsley, 1 tablespoon lemon juice and 1/4 teaspoon each salt and black pepper.
6. Serve kabobs with couscous, lemon wedges and, if desired, reserved fennel leaves.