Lemon Dill Chicken & Couscous Bowls

Name: Lemon Dill Chicken & Couscous Bowls with Tomato Salad, Garlicky Yogurt Sauce & Almonds
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 1/2 tbsp Sour Cream; 10 oz Chicken Breast; 1 unit Chicken Stock Concentrate; 1 Lemon; 1/2 tsp Turmeric; 2 tbsp Greek Yogurt; 1 Tomato; 1 tsp Oregano; 2 unit Scallions; 1 tsp Garlic Powder; 1/4 oz Dill; 3/4 cup Israeli Couscous; 1/2 oz Almonds; 2 tsp Olive Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp; 1 tsp Cooking Oil, tsp

with Tomato Salad, Garlicky Yogurt Sauce & Almonds

By Recipe0 System

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.

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 1/2 tbsp Sour Cream
10 oz Chicken Breast
1 unit Chicken Stock Concentrate
1 Lemon
1/2 tsp Turmeric
2 tbsp Greek Yogurt
1 Tomato
1 tsp Oregano
2 unit Scallions
1 tsp Garlic Powder
1/4 oz Dill
3/4 cup Israeli Couscous
1/2 oz Almonds
2 tsp Olive Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp
1 tsp Cooking Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

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).
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.
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.
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.
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.
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.

Chicken is fully cooked when internal temperature reaches 165°.

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