---
title: "Lemon Dill Chicken & Couscous Bowls"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/lemon-dill-chicken-and-couscous-bowls-634eb05e79081743e5021b68
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: medium
allergens:
  - Milk
  - Wheat
  - Tree Nuts
tags:
  - Calorie Smart
  - Mediterranean
  - Sodium Smart
rating: 4.0
rating_count: 4400
source_chef: "Michelle Doll Olson"
review_highlights:
  - theme: Flavor
    text: "Many loved the bright, fresh Mediterranean flavors, especially the lemony dill couscous and tomato salad."
  - theme: Ease of prep
    text: "Quick and simple to make, though some found the chicken strips tricky to pat dry without sticking."
nutrition:
  calories: 550
  fat: 20
  saturated fat: 3.5
  carbohydrates: 53
  sugar: 5
  fiber: 5
  protein: 42
  cholesterol: 110
  sodium: 290
  potassium: 380
  calcium: 110
  iron: 4.4
image: "https://images.recipes.furrysalamander.com/Bowl%20Recipes/lemon-dill-chicken-couscous-bowls.avif"
---

Wash and dry all produce. Zest and quarter @lemon{2%unit}. Finely dice @tomato{2%unit}. Trim and thinly slice @scallions{4%unit}. Roughly chop half the @dill{¼%ounce} — that’s half the dill for 2 servings, all for 4.

In a #small pot, combine @Israeli couscous{1.5%cup}, @chicken stock concentrate{2%unit}, half the @turmeric{1%tsp} (all for 4), half the @dried oregano{2%tsp} (you’ll use the rest later), 1 cup of water (2 cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, ~{8%minutes}; keep covered off heat until ready to serve.

In a #small bowl{}, stir together @yogurt{4%tbsp}, @sour cream{3%tbsp}, half the @garlic powder{2%tsp} (you’ll use the rest later), and a small squeeze of lemon juice until combined. Add more water 1 tsp at a time until the sauce reaches a drizzling consistency. Season with @salt{1%tsp} and @black pepper{1%tsp} to taste.

In a #medium bowl{}, combine the diced tomato, sliced scallions, another squeeze of lemon juice, a drizzle of @olive oil{2%tsp}, and a pinch of salt and pepper. Let sit while you cook the chicken.

Pat @chopped chicken breast{20%oz} dry with paper towels and season all over with the remaining garlic powder, remaining oregano, salt, and pepper. Heat a drizzle of @cooking oil{1%tsp} in a #large pan{} over medium-high heat. Add chicken in a single layer; cook, flipping occasionally, until golden brown and cooked through, ~{5%minutes}. Chicken is cooked when the internal temperature reaches 165°.

Fluff the couscous with a fork. Stir @sliced almonds{1%ounce}, the remaining dill, the remaining lemon zest to taste into the couscous. Spoon the couscous into bowls and top with chicken, the tomato salad, and a drizzle of the lemon–yogurt sauce. Serve with remaining lemon wedges.