Weight Watchers Greek Chicken With Lemon Couscous 8 Points - cooking recipe

Ingredients

1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup chicken stock (you can use up to 1 1/4 c. reduced-sodium)
4 chicken breast halves (4oz skinned, boned)
3 tablespoons lemon juice (juice from about 2 lemons)
1 tablespoon lemon rind (grated)
2 teaspoons margarine (reduced-calorie )
1 teaspoon dried parsley flakes
10 ounces couscous (1 10 oz. package uncooked)
4 lemon slices (optional)
4 oregano sprigs (Fresh optional)

Preparation

Combine first 4 ingredients; sprinkle over both sides of chicken.
Place chicken on rack of a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 12 minutes or until done, turning once.
Meanwhile, combine broth and next 4 ingredients in a saucepan; bring to a boil. Remove from heat, and stir in couscous.
Cover and let stand 5 minutes or until liquid is absorbed and couscous is tender. Spoon couscous evenly on to 4 serving plates; top each serving with a chicken brest half. If desired, garnish with lemon slices and oregano sprigs.