Mediterranean Chicken And Couscous Bowls Recipes

Steps:

• Cook the bulgur as the label directs; season with salt.
• Whisk the olive oil, vinegar, shallot, cumin and mustard in a medium bowl, then season the dressing with salt and pepper. In a separate bowl, toss half of the dressing with the chicken. Toss the remaining dressing with the kale, romaine, cucumber, bell pepper and tomatoes.
• Divide the bulgur among 4 bowls, then top with the kale mixture and chicken. Top with hummus and sprinkle with parsley. Serve with pita bread.

Steps:

• Heat oil in a large saucepan over medium-high. Add couscous; cook 3 minutes or until lightly toasted, stirring frequently. Add 2 1/4 cups water; bring to a boil. Reduce heat; cover and simmer 14 minutes or until done. Drain; rinse with cold water. Drain.
• Combine yogurt and next 5 ingredients (through garlic) in a bowl. Stir in 1 tablespoon dill. Divide cooked couscous evenly among 4 bowls.
• Arrange chicken, cucumber, tomatoes, red onion, and feta evenly over couscous. Top each serving with about 3 tablespoons yogurt mixture; sprinkle with remaining 1 1/2 teaspoons dill.

Steps:

• Mix rosemary, black pepper, salt, oregano, garlic powder, onion powder, cardamom, and coriander together in a small bowl. Place chicken on a plate and season with spice mixture. Heat vegetable oil in a saucepan over medium heat until it starts to shimmer, 2 to 3 minutes. Add seasoned chicken to the pan and cook, covered, 4 to 5 minutes. Flip chicken over and cook, uncovered, until browned on the outside and no longer pink on the inside, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Squeeze lemon juice over chicken and allow to cool 5 minutes. Slice into strips.
• While chicken cooks, bring water to a boil in a saucepan and add salt to taste. Add couscous, stir once, and cover. Remove saucepan from heat and let couscous steam for 5 minutes. Fluff with a fork.
• Mix cucumber, sour cream, yogurt, lemon juice, olive oil, garlic, mint, dill, salt, and black pepper together in a bowl until tzatziki sauce is just combined.
• Divide cooked couscous between 4 bowls. Top with cooked chicken, tzatziki sauce, broccoli, onion, cucumber, tomatoes, olives, parsley, and feta cheese. Serve immediately or store in airtight containers to reheat later.