Dilly Chicken & Olive Couscous Bowls

• While couscous cooks, wash and dry produce. • Dice tomato into 1⁄4-inch pieces. Trim and quarter cucumber lengthwise; cut crosswise into 1⁄4-inch-thick pieces. Drain and rinse olives, then roughly chop. Pick and roughly chop fronds from dill.

• Open package of chicken* and drain off any excess liquid. Season with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until cooked through, 4-6 minutes.

• While chicken cooks, in a small bowl, combine SabraTM Classic Hummus, remaining garlic powder, 1 TBSP olive oil, and 2 tsp vinegar (2 TBSP olive oil and 4 tsp vinegar for 4 servings). (Save remaining vinegar for another use.) • Add water 1 tsp at a time until mixture reaches a drizzling consistency.

• In a large bowl, combine couscous, tomato, cucumber, olives, half the dill, half the chicken, and a drizzle of olive oil. Taste and season with salt and pepper.