Description
Lemon Dill Chicken & Couscous Bowls are a fresh, flavor-packed dinner made with tender spiced chicken, fluffy Israeli couscous, juicy tomato salad, crunchy almonds, and a creamy garlicky yogurt sauce. This easy 30-minute meal is perfect for busy weeknights, meal prep lunches, or a light yet satisfying family dinner.
Ingredients
Scale
For the Couscous:
- ¾ cup Israeli couscous
- 1 chicken stock concentrate
- ½ teaspoon turmeric
- 1 teaspoon dried oregano (divided)
- 1 cup water
- Salt, to taste
- Olive oil, for drizzling
For the Chicken:
- 10 ounces chopped chicken breast
- 1 teaspoon garlic powder (divided)
- Remaining dried oregano
- Salt and black pepper, to taste
- Olive oil, for cooking
For the Tomato Salad:
- 1 tomato, finely diced
- 2 scallions, thinly sliced
- Juice from ½ lemon
- Olive oil, drizzle
- Salt and pepper, to taste
For the Garlicky Yogurt Sauce:
- 2 tablespoons plain yogurt
- 1½ tablespoons sour cream
- Remaining garlic powder
- Lemon juice, to taste
- Salt and pepper
- Water (to thin as needed)
For Finishing:
- ¼ ounce fresh dill, chopped
- ½ ounce sliced almonds
- Lemon zest, to taste
- Lemon wedges, for serving
Instructions
- Prep Ingredients:
Wash and dry produce. Zest and quarter the lemon. Dice the tomato, slice scallions, and chop dill. - Cook the Couscous:
In a small pot, combine couscous, stock concentrate, half the turmeric, half the oregano, 1 cup water, and a pinch of salt. Bring to a boil. Cover and reduce heat to low. Cook 6–8 minutes until tender. Remove from heat and keep covered. - Make the Sauce:
In a small bowl, mix yogurt, sour cream, remaining garlic powder, and a squeeze of lemon juice. Add water 1 teaspoon at a time until smooth and drizzle-ready. Season with salt and pepper. - Prepare the Tomato Salad:
In a bowl, combine tomato, scallions, lemon juice, olive oil, salt, and pepper. Toss and set aside. - Cook the Chicken:
Pat chicken dry and season with remaining oregano, garlic powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken 4–6 minutes, stirring occasionally, until browned and internal temperature reaches 165°F. - Finish the Couscous:
Fluff with a fork. Stir in chopped dill, sliced almonds, lemon zest, and a drizzle of olive oil. Season to taste. - Assemble Bowls:
Divide couscous between bowls. Top with chicken and tomato salad. Drizzle with yogurt sauce and serve with lemon wedges.
Notes
- Chicken is fully cooked when internal temperature reaches 165°F.
- Sauce can be made ahead and stored in the fridge up to 3 days. Stir before serving.
- For extra crunch, lightly toast the almonds in a dry pan for 1–2 minutes.
- This recipe works well for meal prep—store components separately for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 85 mg