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
Pearl Couscous
(Contains: Wheat)
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
2 teaspoon (tsp)
Olive 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°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The lemon-dill couscous and garlicky yogurt sauce were widely enjoyed, though many found the lemon and dill quite bold — start with less of each and adjust to taste. Some felt the turmeric made the couscous bitter; using only half the amount is a good starting point.
- Ease of prep: This bowl comes together quickly and most found it easy to prepare, though timing all components to stay hot at once takes a little coordination.
- Suggestions: Add cucumber to the tomato salad for extra freshness, and consider toasting the couscous in a little butter before adding water to deepen its flavor. A few reviewers also added feta or harissa to round out the dish.
- Leftovers: Leftovers kept well and tasted great the next day — a solid lunch option 🎉.
- Chicken: Many reviewers noted the chopped chicken pieces were difficult to pat dry and had visible fat and gristle; trimming carefully before cooking and using a hot pan helps achieve better browning.
- Couscous: Watch the water ratio closely — a few found the couscous turned sticky or burnt; adding a splash more water if it looks dry prevents it from sticking to the pot.
Reviews from our home cooks
Everything was delicious and flavorful, but when cooking the couscous, it started to burn and was underdone. We were able to fluff it and add more water until done. The chicken strips were too finely cut that when patting dry, they stuck badly to the paper towel.
I think the yogurt was missing, so I just used the sour cream. It was my first time cooking with Israeli couscous, so that was interesting. The flavors were enjoyable, but the meal was a little too light for my husband and me. And I discovered my husband doesn't really enjoy couscous, which is disappointing because I really like it!
Huge fan of Mediterranean inspired meals and was excited to see Israeli couscous on the menu! It's one of my favorites! The meal was fresh, flavorful, healthy yet filling. LOVED!
Delicious and easy to make. Although I would kind of prefer to get whole chicken breasts pieces and cut them myself -- it was very difficult to pat the chicken pieces dry without little bits of chicken sticking all over the paper towel.
It was very good, very light but filling. The chicken breasts make it bland and boring. Add the option to sub with chicken thigh even if it will cost a little extra so it won't be so dry
Easy and fast. This is so adaptable to many ingredients. Perhaps a section on the availability of other flavors in the similar setting would be appreciated.
No idea how to pronounce the pasta but it was so different from anything I've ever had, and super tasty!
Excellent! Very fresh from the dill and lemon, a good mix of flavors and textures! Yumm!
Loved the lemon squeezed yogurt drizzle and fresh chopped tomatoes on top! So refreshing.
Had to add more chicken broth and cream to up the flavor. Also would have liked more of the couscous. Overall ok and would make again with the tweaks. Light - I thought it would be heartier.
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