Lemon Dill Chicken & Couscous Bowls
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Lemon Dill Chicken & Couscous Bowls

Lemon Dill Chicken & Couscous Bowls

with Tomato Salad, Garlicky Yogurt Sauce & Almonds

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.

Calorie Smart
Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

1 unit


1 unit


2 unit


¼ ounce


¾ cup

Israeli Couscous

(Contains Wheat)

1 unit

Chicken Stock Concentrate

1 teaspoon


1 teaspoon

Dried Oregano

2 tablespoon


(Contains Milk)

1.5 tablespoon

Sour Cream

(Contains Milk)

1 teaspoon

Garlic Powder

10 ounce

Chicken Breast Strips

½ ounce

Sliced Almonds

(Contains Tree Nuts)

Not included in your delivery

2 teaspoon

Olive Oil

1 teaspoon

Cooking Oil




Nutrition Values

/ per serving
Calories620 kcal
Fat22 g
Saturated Fat5 g
Carbohydrate70 g
Sugar7 g
Dietary Fiber6 g
Protein39 g
Cholesterol110 mg
Sodium330 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Small Bowl
Medium Bowl
Paper Towel
Large Pan



• 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).

Make Couscous

• 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.

Make Sauce

• 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.

Make Tomato Salad

• In a medium bowl, combine tomato, scallions, a squeeze of lemon juice, a drizzle of olive oil, and a pinch of salt and pepper.

Cook Chicken

• 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.

Finish & Serve

• 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°.