Greek Chicken and Couscous Bowls

  • 1 tablespoon olive oil
  • 1 ½ cups uncooked Israeli couscous
  • 1 ¾ cups chicken broth
  • 1 cup fresh spinach
  • ½ cup plain Greek yogurt
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 garlic clove, grated
  • 1 tablespoon chopped fresh dill
  • 12 ounces shredded rotisserie chicken
  • ½ English cucumber, quartered lengthwise and sliced
  • 1 cup grape or cherry tomatoes, halved
  • ½ cup thinly sliced red onion
  • 1 ounce goat cheese, crumbled
  • 1 cup prepared hummus

Heat the oil in a large saucepan over medium-high. Add the couscous; cook 3 minutes or until lightly toasted, stirring frequently. Add the chicken broth; bring to a boil. Reduce the heat; cover and simmer for 15 minutes or until done. Add the spinach leaves; stir and allow to wilt. Remove the couscous from the heat and keep warm.

Combine the yogurt, salt, pepper, garlic, and dill; set aside.

Spoon the couscous into four serving bowls.

Arrange the chicken, cucumber, tomatoes, red onion, goat cheese, and hummus over the couscous. Drizzle each serving with the yogurt sauce.

  • Yields: 4 servings
  • Preparation Time: 45 minutes