Lemon Dill Chicken & Couscous Bowls

Name: Lemon Dill Chicken & Couscous Bowls
Cuisine: African, Middle Eastern
Ingredients: 1 Lemon; 1 Tomato; 2 Scallions; ¼ ounceDill; ¾ cupIsraeli Couscous(ContainsWheat); 1 unitChicken Stock Concentrate; 1 teaspoonTurmeric; 1 teaspoonDried Oregano; 2 tablespoonYogurt(ContainsMilk); 1.5 tablespoonSour Cream(ContainsMilk); 1 teaspoonGarlic Powder; 10 ounceChicken Breast Strips; ½ ounceSliced Almonds(ContainsTree Nuts); 2 teaspoonOlive Oil; 1 teaspoonCooking Oil; Kosher Salt; Pepper

6 steps

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.

Updated at: Thu, 17 Aug 2023 10:03:16 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories616.4 kcal (31%)

Total Fat20.1 g (29%)

Carbs63 g (24%)

Sugars3.7 g (4%)

Protein43.6 g (87%)

Sodium1915.3 mg (96%)

Fiber6.3 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1lemon

1tomato

2scallions

0.25 ounceDill

¾ cupIsraeli Couscous

ContainsWheat

1Chicken Stock Concentrate

1 teaspoonTurmeric

1 teaspoonDried Oregano

2 tablespoonYogurt

ContainsMilk

1 ½ tablespoonSour Cream

ContainsMilk

1 teaspoonGarlic Powder

10 ounceChicken Breast Strips

0.5 ounceSliced Almonds

ContainsTree Nuts

2 teaspoonOlive Oil

1 teaspoonCooking Oil

kosher salt

pepper

Instructions

Step 1

1 • 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).

Step 2

2 • 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.

Step 3

3 • 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.

Step 4

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

Step 5

5 • 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.

Step 6

6 • 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.

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