Tasty Tuesday: Greek Marinated Chicken with Lemony Cucumber and Couscous Salad.

These two recipes just happened to come from they same website and they were both a hit. The chicken was so flavorful and moist, and the couscous was refreshing. I couldn't wait to eat the leftovers for lunch the next day. If you're looking for a simple and yummy meal, this is it!

 

 

Greek Marinated Chicken

Photo and recipe from Budget Bytes.

 

1 cup plain yogurt

2 Tbsp olive oil

4 cloves garlic, minced

1/2 Tbsp dried oregano

1 medium lemon

1/2 tsp salt

freshly cracked pepper

1/4 bunch fresh parsley

3 1/2 to 4 lbs chicken pieces

 

To make the marinade, combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a bowl. Use a fine holed cheese grater or a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl. Also add the juice from half of the lemon (about 1-2 Tbsp). Stir until the ingredients are well combined. Roughly chop a big handful, or about 1/4 bunch, of parsley and stir it into the marinade.

 

Add the chicken pieces and marinade to a gallon sized zip top bag. Remove as much air as possible, close the bag tightly, and massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for 30 minutes.

 

After marinating for 30 minutes, either cook the chicken on a grill OR preheat the oven to 375 degrees in preparation to bake the chicken.

 

To bake the chicken, place the chicken pieces in a large casserole dish (9x13). Bake the chicken in the preheated 375 degree oven for 45-60 minutes, or until golden brown on top.

 

 

 

Lemony Cucumber and Couscous Salad

Photo and recipe from Budget Bytes.

1 1/2 to 2 cups Israeli couscous

2 medium cucumbers

1/4 bunch parsley

1 medium lemon

2 Tbsp olive oil

1/4 tsp garlic powder

1/4 tsp salt

freshly cracked pepper to taste

3 oz. crumbled feta cheese

 

Bring a medium pot of water to a rolling boil. Add the couscous and continue to let it boil for 5-7 minutes, or until the couscous is tender. Drain the couscous in a colander or wire mesh sieve (if the holes in the colander are too big). Rinse briefly with cool water to cool off the couscous, then allow to drain while you prepare the rest of the salad.

 

Cut the cucumber into quarter rounds and place them in a large bowl. Take a big handful (or about 1/4 bunch) of parsley and pull the leaves from the stems. Roughly chop the parsley and then add it to the bowl with the cucumber. Use a fine holed cheese grater or a zester to remove the thin layer of yellow zest from the lemon and add it the bowl with the other ingredients.

 

Cut the lemon in half and squeeze the juice into a small bowl (you should get 2-3 tablespoons of juice). Add the olive oil, garlic powder, salt, and some freshly cracked pepper. Stir to combine and then pour the dressing over the cucumber, parsley, and lemon zest. Stir to combine.

 

Add the cooled and drained couscous and crumbled feta to the bowl. Gently stir to combine all of the ingredients. Taste and adjust the salt and pepper as needed. Serve immediately or chill until ready to eat.

 

Notes:

If you are substituting regular couscous for Israeli couscous, be aware that the cooking instructions are different. You can find instructions and step by step photos in this recipe post. You can substitute orzo for the couscous without any adjustments.