Mediterranean Chicken Bowls
with Couscous and Yogurt Sauce
The Mediterranean Sea may conjure up images of calm blue shores and lazy, sunny days spent at the beach. This recipe, however, although undeniably Mediterranean in flavor, is anything but laid back. In fact, it will be in and out of your kitchen in barely any time at all—you can make it in as little as 20 minutes. All it takes is a few zaps in the microwave to warm up the stock for the couscous, followed by a little chopping for the salad and a quick sautée for the chicken.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 unit
Chicken Stock Concentrate
1 tablespoon
Mediterranean Spice Blend
½ cup
Couscous
(ContainsWheat)1 unit
Persian Cucumber
1 unit
Roma Tomato
2 unit
Scallions
2 unit
Lemon
2 clove
Garlic
4 ounce
Yogurt
(ContainsMilk)10 ounce
Chicken Breast Strips
1 teaspoon
Turmeric
1 teaspoon
Paprika
Not included in your delivery
1 tablespoon
Butter
(ContainsMilk)2 teaspoon
Olive Oil
2 teaspoon
Vegetable Oil
Kosher Salt
Pepper
In a medium bowl, mix ¾ cup hot water, stock concentrate, 1 TBSP butter, and half the Mediterranean spice. Microwave on high for 1 minute. Place couscous in another medium bowl. Pour in stock mixture. Stir to combine, then cover bowl with plastic wrap or a pot lid. Set aside.
Wash and dry all produce. Dice cucumber. Core, seed, and dice tomato. Trim, then thinly slice scallions, separating greens and whites. Zest 1 tsp zest from lemon, then cut into quarters. Cut one quarter into smaller wedges. Mince or grate garlic.
In another medium bowl, toss together cucumber, tomato, scallion whites, half the lemon zest, juice from two lemon quarters, and a large drizzle of olive oil. Season with salt and pepper.
In a small bowl, stir together yogurt, juice from remaining lemon quarter, and garlic to taste. (TIP: Start with a pinch and add more from there.) Mixture should have a drizzling consistency—add up to 1 TBSP water if needed to thin. Season with salt and pepper to taste.
Pat chicken dry with a paper towel. Season all over with turmeric, ½ tsp paprika (save the rest for the next step), salt, pepper, and remaining Mediterranean spice. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook, tossing occasionally, until browned and no longer pink throughout, 4-7 minutes.
Fluff couscous with a fork and season with salt and pepper. Divide couscous, chicken, and salad between plates. Spoon as much yogurt sauce over salad as you like. Garnish with scallion greens, a pinch of paprika, and remaining lemon zest. Serve with lemon wedges.