Lemon Dill Chicken & Couscous Bowls
with Tomato Salad, Garlicky Yogurt Sauce & Almonds
- Milk
- Wheat
- Tree Nuts
Bowls are way past “having a moment.” They’ve become a pillar of our lunches and dinners. Why? It’s simple: everything’s better in a bowl! And the customizable combo of carbs, protein, veggies, and a drizzle of delicious sauce cannot be denied. This bright rendition is fully loaded. Hearty Israeli couscous with crunchy almonds and dill is topped with garlicky chicken, a fresh tomato salad, and a lemony, creamy sauce. One bite will have you totally bowled over.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Chopped Chicken Breast
1 unit
Chicken Stock Concentrate
1 unit
Lemon
½ teaspoon
Turmeric
2 tablespoon
Yogurt
(Contains: Milk)
1 unit
Tomato
1 teaspoon
Dried Oregano
2 unit
Scallions
1 teaspoon
Garlic Powder
¼ ounce
Dill
¾ cup
Israeli Couscous
(Contains: Wheat)
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Zest and quarter lemon. Finely dice tomato. Trim and thinly slice scallions. Roughly chop half the dill (all for 4 servings).
• In a small pot, combine couscous, stock concentrate, half the turmeric (all for 4 servings), half the oregano (you’ll use the rest later), 1 cup water (2 cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Keep covered off heat until ready to serve.
• In a small bowl, stir together yogurt, sour cream, half the garlic powder (you’ll use the rest later), and a squeeze of lemon juice until combined. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper.
• In a medium bowl, combine tomato, scallions, a squeeze of lemon juice, a drizzle of olive oil, and a pinch of salt and pepper.
• Pat chicken* dry with paper towels and season all over with remaining garlic powder, remaining oregano, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
• Fluff couscous with a fork. Stir almonds, dill, a drizzle of olive oil, and lemon zest to taste into pot with couscous. Taste and season with salt and pepper. • Divide couscous between bowls; top with chicken and tomato salad in separate sections and drizzle with sauce. Serve with remaining lemon wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
