Grilled Tandoori Chicken and Red Onion Skewers With Couscous

• boneless skinless chicken thighs↗1 1⁄4 lbs

  cut into 32 chunks (about 4 pieces per thigh)

• plain fat-free yogurt↗1 1⁄4 cups

  divided

• tandoori spice mix↗2 tablespoons
• cucumber↗1⁄2 cup

  English variety, diced

• mint leaves↗3 tablespoons

  fresh, chopped

• table salt↗1⁄4 teaspoon
• red onion↗1 medium

  cut into 16 wedges

• olive oil flavored cooking spray

  (2 sprays)

• cooked whole wheat couscous↗2 cups

Step-by-step instructions

1. 1

   Put chicken, 1/2 cup of yogurt and spice mix in a resealable plastic food storage bag. Seal bag and turn to mix and coat. Place bag on a plate and refrigerate on lowest shelf for at least 1 hour or up to 8 hours.

2. 2

   To make sauce, stir together remaining 3/4 cup of yogurt, cucumber, mint and salt in a small bowl until blended; refrigerate until ready to serve.

3. 3

   Preheat grill. Remove chicken from marinade; discard marinade. Thread chicken and onion wedges onto 8 metal skewers, using 4 pieces of chicken and 2 pieces of onion per skewer. (If using wooden skewers soak them in water 30 minutes before use to prevent burning.) Coat chicken and onions with cooking spray.

4. 4

   Grill skewers, turning often, until chicken is no longer pink in center, about 7 to 9 minutes. Serve skewers over couscous with sauce on the side. Yields 2 skewers, 1/2 cup of couscous and about 1/4 cup of sauce per serving.