Ingredients

1 6-ounce container plain low-fat yogurt
2 tablespoons olive oil
1 tablespoon garam masala
1/4 teaspoon crushed cumin seeds
2 tablespoons lime juice
2 teaspoons sugar
1/4 teaspoon salt
12 chicken tenders

In small bowl, mix yogurt, olive oil, garam masala, cumin seeds, lime juice, sugar and salt; pour into large plastic zip bag. Thread chicken tenders on wooden skewers that have been soaked in warm water. Place skewers in marinade, turning to coat. Seal bag and marinate in refrigerator at least 30 minutes. Place skewers on grill sprayed with nonstick spray, and grill over high heat, turning, about 10 minutes until done.

Peanut Couscous:
2 cups chicken broth
3 tablespoons peanut butter
2 tablespoons thinly sliced green onions
1 1/2 cups plain couscous
1/4 cup coarsely chopped roasted peanuts

In medium saucepan, mix chicken broth, peanut butter and thinly sliced green onions; bring to a boil over medium high heat. Stir in couscous, cover, remove from heat and set aside. Before serving, add coarsely chopped roasted peanuts and fluff with fork.

Cucumber Raita:
1 container plain yogurt
2 tablespoons finely sliced green onion
1 teaspoon minced garlic
1/3 cup finely diced cucumber (seeded)
1/4 cup finely diced tomato (seeded)
1/8 teaspoon salt

Directions

In small bowl, mix yogurt, onion, garlic, cucumber, tomato and salt. Cover and refrigerate.