This meal in a bowl is bursting with fresh Mediterranean flavors. Serve it hot or cold at home, or for a picnic or potluck! You’ll toss springy pearl couscous with tomato, cucumber, dill, briny green olives, and juicy sautéed chicken. Finish with a drizzle of garlicky hummus sauce and more fresh dill for an enticingly colorful, flavorful dish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 unit
Tomato
¼ ounce
Dill
4 tablespoon
Sabra Singles
(Contains Sesame)
1 teaspoon
Garlic Powder
1 unit
Green Olives
1 unit
Mini Cucumber
5 teaspoon
Red Wine Vinegar
2.5 ounce
Israeli Couscous
(Contains Wheat)
10 ounce
Chopped Chicken Breast
Salt
Pepper
Cooking Oil
Olive Oil
• In a small pot, combine couscous and 3⁄4 cup water (1 1⁄2 cups for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 10-12 minutes. • Keep covered off heat until ready to use in Step 5.
• Meanwhile, 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. • Turn off heat; transfer chicken to a plate.
• While chicken cooks, in a small bowl, combine SabraTM Classic Hummus, half the garlic powder, 1 TBSP olive oil, and 2 tsp vinegar (for 4 servings, use all the garlic powder, 2 TBSP olive oil, and 4 tsp vinegar). (Reserve 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.
• Divide couscous mixture between shallow bowls. Top with remaining chicken and drizzle with creamy hummus sauce. Garnish with remaining dill and serve.
Poultry is fully cooked when internal temperature reaches 165°.