Lemon Dill Chicken & Couscous Bowls

🥘 Ingredients

• Israeli couscous
  1 c
• black pepper
  ½ tsp
• chicken breast
  2 pieces
• chicken stock concentrate
  1 unit
• cooking oil
  1 tbsp
• dill
  1 tbsp
• dried oregano
  1 tsp
• garlic powder
  1 tsp
• lemon
  1 unit
• olive oil
  1 tbsp
• salt
  1 tsp
• scallions
  2 pieces
• sliced almonds
  ¼ cup
• sour cream
  2 tbsp
• tomato
  1 unit
• turmeric
  1 tsp
• yogurt
  2 tbsp

🍳 Cookware

• small pot
• small bowl
• medium bowl
• large pan

1. 

   1

   Wash and dry produce. Zest and quarter lemon . Finely dice tomato . Trim and thinly slice scallions . Roughly chop half the dill .

   lemon: 1 unit, tomato: 1 unit, scallions: 2 pieces, dill: 1 tbsp
2. 

   2

   In a small pot , combine Israeli couscous , chicken stock concentrate , half the turmeric , half the dried oregano , 1 cup water, 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.

   Israeli couscous: 1 c, chicken stock concentrate: 1 unit, turmeric: 1 tsp, dried oregano: 1 tsp, salt: 1 tsp
3. 

   3

   In a small bowl , stir together yogurt , sour cream , half the garlic powder , 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 black pepper .

   yogurt: 2 tbsp, sour cream: 2 tbsp, garlic powder: 1 tsp, black pepper: ½ tsp
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.

   olive oil: 1 tbsp
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 cooking oil in a large pan over medium-high heat. Add chicken breast in a single layer; cook, stirring occasionally, until browned and cooked through ⏱️ 4-6 minutes .

   cooking oil: 1 tbsp, chicken breast: 2 pieces
6. 

   6

   Fluff couscous with a fork. Stir sliced 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.

   sliced almonds: ¼ cup