Mediterranean Chicken and Couscous Bowl Bar for Customizable Dinners

Set up a build-your-own bowl bar that everyone will love! This Mediterranean-inspired spread features juicy seasoned chicken thighs, tender pearl couscous, roasted zucchini and a bright tomato salad. Drizzle with creamy garlic sauce, sprinkle with fresh dill and crunchy almonds and squeeze a lemon wedge over the top.

Serve everything family style so each person can create their perfect plate. It’s an interactive, fun dinner that’s packed with flavor and protein. Add extra sides like rice or pitas if you like, but the core components are already a complete meal.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Trim zucchini and slice crosswise into ½-inch-thick rounds. Dice tomato into ¼-inch pieces. Quarter lemon. Roughly chop dill.
2. Toss zucchini on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until lightly browned and tender, 14-16 minutes.
3. While zucchini roasts, in a small pot combine couscous, stock concentrates and 1½ cups water (3 cups water for 4 servings). Bring to a boil, cover and reduce to a low simmer. Cook until tender, 8-10 minutes. Keep covered off heat until ready to serve.
4. While couscous cooks, open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, half the oregano (all for 4 servings), half the garlic powder, a pinch of salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
5. Meanwhile, in a small bowl, combine tomato, juice from half the lemon, a drizzle of olive oil, a pinch of salt and pepper. In a separate small bowl, whisk together mayonnaise, sour cream and remaining garlic powder. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper.
6. Serve zucchini, couscous, chicken, tomato salad, garlic sauce, dill, almonds and remaining lemon wedges family style and let everyone build their own bowls. Dash with your favorite hot sauce if desired.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute the chicken with shrimp, lamb or tofu. Adjust cooking time accordingly.

How do I store leftovers?

Store each component separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.

Can I make this dish gluten-free?

Substitute the Israeli couscous with quinoa or rice for a gluten-free option.