Lemon-Dill Chicken Couscous

🥘 Ingredients

• Israeli couscous
  1.5 c
• black pepper
• butter
  2 tbsp
• chicken breast
  20 oz
• chicken stock concentrate
  4 unit
• cooking oil
  2 tsp
• cream cheese
  4 tbsp
• cream sauce base
  8 oz
• dill
  ½ oz
• garlic
  4 clove
• lemon
  2 unit
• onion
  2 unit
• salt
• zucchini
  2 unit

🍳 Cookware

• small pot
• large

1. 

   1

   Wash and dry all produce. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Peel, halve, and finely dice onion . Peel and mince or grate garlic . Pick fronds from dill and finely chop half; reserve remaining for serving. Zest and quarter lemon .

   zucchini: 2 unit, onion: 2 unit, garlic: 4 clove, dill: ½ oz, lemon: 2 unit
2. 

   2

   In a small pot , bring Israeli couscous and 1½ cups water (2¼ cups for 4 servings) to a boil. Once boiling, cover and reduce heat to low; cook until al dente, 6-8 minutes. Keep covered off heat until ready to use in Step 5.

   Israeli couscous: 1.5 c
3. 

   3

   Heat a large drizzle of cooking oil in a large pan oil over medium-high heat. Add zucchini and cook, stirring occasionally, until lightly browned and softened, 5-6 minutes. Season with salt and black pepper . Transfer to a plate and set aside.

   cooking oil: 2 tsp, salt, black pepper
4. 

   4

   Heat a drizzle of oil in same pan over medium-high heat. Add onion, garlic, and sausage. Cook, breaking up meat into pieces and stirring occasionally, until onion is softened and sausage is cooked through, 6-8 minutes. Stir in cream sauce base , chicken stock concentrate , cream cheese , half the chopped dill, ½ cup water (1 cup for 4 servings), and juice from half the lemon. Cook, stirring occasionally, until sauce has thickened, 3-4 minutes more. Open package of chicken breast and drain off any excess liquid; season with salt and pepper. Swap in chicken for sausage. Cook, stirring occasionally, until onion is softened and chicken is cooked through, 4-6 minutes.

   cream sauce base: 8 oz, chicken stock concentrate: 4 unit, cream cheese: 4 tbsp, chicken breast: 20 oz
5. 

   5

   Add couscous and zucchini to pan with sausage mixture. Cook, stirring, until combined, 1-2 minutes. Turn off heat; stir in butter until melted and combined. Taste and season with salt and pepper.

   butter: 2 tbsp
6. 

   6

   Divide couscous between plates or bowls. Sprinkle with lemon zest and remaining dill. Serve with remaining lemon wedges on the side.