This was a delicious meal of yogurt-marinated grilled chicken over a cucumber salad, along with an Israeli couscous salad. I made the salad by cooking the couscous (after lightly toasting it in olive oil) in chicken broth. Once done, I added kalamata olives, sun-dried tomatoes, green onions and toasted pine nuts. Dressed lightly with a lemon-olive oil vinaigrette and topped with crumbled feta cheese. I think serving it at room temperature really lets the flavors shine.
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