Mediterranean Chicken and Couscous Bowls

By mschweickert

Ingredients

• 1 tablespoon olive oil
• 1 1/2 cups uncooked whole-wheat Israeli couscous
• 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)
• Nutritional Information
• Calories 473
• Fat 14g
• Satfat 4g
• Unsat 8g
• Protein 35g
• Carbohydrate 55g
• Fiber 5g
• Sugars 4g
• Added sugars 0g
• Sodium 608mg
• Calcium 11% DV
• Potassium 14% DV
• 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 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.

Preparation

Step 1

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.