CookingLight diet CookingLight diet
Caitlin Bensel
Prep Time
20 Mins
Total Time
40 Mins
Yield
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.

How to Make It

Step 1

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.

Step 2

Combine yogurt and next 5 ingredients (through garlic) in a bowl. Stir in 1 tablespoon dill. Divide cooked couscous evenly among 4 bowls.

Step 3

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.

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