These Mediterranean Chicken and Couscous Bowls Are Endlessly Adaptable
Serves 4 (serving size: about 1 3/4 cups)
These quick chicken-and-veggie bowls are endlessly adaptable depending on what you have on hand. Beyond cucumber and tomato, you could try thinly sliced carrots, steamed broccoli florets and zucchini, or roasted cauliflower. You could also sub flaked salmon or sliced cooked lamb for the chicken. Treat the couscous like pasta, simmering until tender and then draining. Unlike most pastas, you'll want to rinse and drain the couscous so the grains don't clump together.
1 tablespoon olive oil
1 1/2 cups uncooked whole-wheat Israeli couscous
2 1/4 cups water
1/2 cup plain whole-milk Greek yogurt
3 tablespoons whole buttermilk
1 1/2 tablespoons white vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 garlic clove, grated
1 1/2 tablespoons chopped fresh dill, divided
12 ounces skinless, boneless rotisserie chicken (white and dark meat), shredded (about 3 cups)
1 small English cucumber, halved lengthwise and sliced (about 1 1/2 cups)
1 cup multicolored cherry tomatoes, halved
1/2 cup thinly sliced red onion
1 ounce feta cheese, crumbled (about 1/4 cup)
Added sugars 0g
Calcium 11% DV
Potassium 14% DV
How to Make It
Heat oil in a large saucepan over medium-high. Add couscous; cook 3 minutes or until lightly toasted, stirring frequently. Add 2 1/4 cups water; bring to a boil. Reduce heat; cover and simmer 14 minutes or until done. Drain; rinse with cold water. Drain.
Combine yogurt and next 5 ingredients (through garlic) in a bowl. Stir in 1 tablespoon dill. Divide cooked couscous evenly among 4 bowls.
Arrange chicken, cucumber, tomatoes, red onion, and feta evenly over couscous. Top each serving with about 3 tablespoons yogurt mixture; sprinkle with remaining 1 1/2 teaspoons dill.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.