chicken, feta and cucumber couscous bowls
Chicken, Feta & Cucumber Couscous Bowls
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 substitute 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.
Ingredients:
- 1 tablespoon olive oil
- 1 ½ cups whole-wheat israeli couscous
- 2 ¼ cups water
- ½ cup plain whole-milk strained (greek-style) yogurt
- 3 tablespoons whole buttermilk
- 1 ½ tablespoons white vinegar
- ½ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- 1 clove garlic, grated
- 1 ½ tablespoons chopped fresh dill, divided
- 12 ounces boneless, skinless 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
- ½ cup thinly sliced red onion
- 1 ounce feta cheese, crumbled (about 1/4 cup)
Directions:
- Heat oil in a large saucepan over medium-high heat. Add couscous; cook 3 minutes or until lightly toasted, stirring frequently. Add water; bring to a boil. Reduce heat; cover and simmer 14 minutes or until done. Drain; rinse with cold water. Drain.
- Combine yogurt, buttermilk, vinegar, salt, pepper and garlic in a bowl. Stir in 1 tablespoon dill.
- Divide the cooked couscous evenly among 4 bowls. Arrange chicken, cucumber, tomatoes, red onion and feta evenly over the couscous. Top each serving with about 3 tablespoons yogurt mixture; sprinkle with the remaining 1 1/2 teaspoons dill.
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