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Ingredients

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Directions

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  • Prepare grill or heat broiler.

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  • Stir together half of yogurt and 1/4 cup milk in large bowl. Add chicken; marinate 10 minutes.

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  • Combine chili powder, cumin, 1/4 teaspoon each salt and pepper.

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  • Bring chicken broth and water to boiling in medium-size saucepan. Remove from heat. Add couscous; cover and let stand 5 minutes. Transfer couscous to large serving platter; let cool to room temperature.

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  • Stir together remaining yogurt, sour cream, remaining milk, dill, green onion, garlic and remaining salt and pepper. Add cucumber. Spoon cucumber salad onto cooled couscous. Refrigerate.

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  • Remove chicken from marinade; remove most of yogurt from chicken. Sprinkle top with half the spice mixture; rub in.

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  • Grill or broil 5 inches from heat 4 to 5 minutes. Turn chicken; sprinkle with remaining spice mixture. Grill or broil 4 minutes until cooked. Let cool 5 minutes. Slice diagonally; arrange on couscous salad. Garnish with dill.

Nutrition Facts

491 calories; 16 g total fat; 7 g saturated fat; 102 mg cholesterol; 703 mg sodium. 45 g carbohydrates; 42 g protein;

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