Yogurt-marinated Chicken Kebabs with Israeli Couscous

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1 teaspoon curry powder 
• 0.3 cup feta cheese crumbled
• 2 tablespoons mint leaves fresh divided chopped
• 2 teaspoons garam masala (see Notes)
• 2  garlic clove minced
• 1.5 cups regular couscous (see Notes)
• 1 teaspoon lemon zest fresh shredded finely
• 1.5 cups yogurt plain low-fat divided
• 2 teaspoons olive oil 
• 2 medium bell pepper red seeded cut into 1 1/2-in. pieces
• 3 tablespoons onion red minced
• 1 tablespoon salt divided
• 1.5 pounds chicken breast cut into 1 1/2-in. pieces
• 16 servings frangelico 
• 16 servings frangelico 

Equipment

• bowl
• pot
• grill
• ziploc bags
• metal skewers

Directions

1. Combine 1 cup yogurt, garam masala, curry powder, garlic, 1 tsp. salt, and pepper in a large resealable plastic bag.
2. Add chicken, seal bag, and shake to coat.
3. Let marinate 20 minutes at room temperature.
4. In a small bowl, stir together remaining 1/2 cup yogurt, the feta, onion, lemon zest, and 1 tbsp. mint; set aside.
5. Bring 2 qts. water to a boil and add 1 tbsp. salt.
6. Add couscous and cook until tender, 12 to 15 minutes.
7. Drain, return to pot, and add olive oil. Cover to keep warm.
8. Thread chicken and bell pepper onto metal skewers and discard marinade. Preheat a gas or charcoal grill to medium-high (you can hold your hand 1 to 2 in. above cooking grate only 3 to 4 seconds). Grill kebabs, turning once, until chicken is browned and cooked through, about 10 minutes. Pile couscous on a platter, sprinkle with remaining 1 tbsp. mint, and arrange kebabs around it.
9. Serve with yogurt-feta sauce.