These quick chicken-and-veggie bowls are endlessly adaptable depending on what you have on hand.
You could also substitute flaked salmon or sliced cooked lamb for the chicken.
Treat the couscous like pasta, simmering until tender and then draining.
Photo: Photographer: Jen Causey, Food Stylist: Margaret Dickeyt, Prop Stylist: Julia Bayless
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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
