Lemon Dill Chicken and Couscous Bowls with Tomato Salad and Garlic Yogurt Sauce

Bowls have become a staple for easy, balanced meals and this version is a true standout. Tender lemon-dill chicken sits atop fluffy Israeli couscous studded with crunchy almonds, all paired with a bright tomato salad and a creamy, garlicky yogurt sauce. Every spoonful brings together fresh herbs, tangy citrus and warm spices for a dish that’s as satisfying as it is delicious.

Perfect for a weeknight dinner or meal prep, these bowls are packed with protein, fiber and vibrant flavors. The combination of textures-from the crunchy almonds to the juicy tomatoes-makes each bite exciting. Plus, the homemade yogurt sauce adds a cool, tangy finish that ties everything together beautifully.

Log in to save recipes and build weekly shopping lists.

Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Add the Israeli couscous and cook until tender, about 8-10 minutes. Drain and set aside.
2. While the couscous cooks, prepare the chicken: Pat the chopped chicken breast dry with paper towels. Season with salt, pepper and half the garlic powder.
3. Heat 1 teaspoon cooking oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 5-7 minutes, stirring occasionally. Remove from heat and stir in the chicken stock concentrate and a squeeze of lemon juice. Set aside.
4. Make the tomato salad: Dice the tomato and thinly slice the scallions. In a small bowl, combine the tomato, scallions, dried oregano, a drizzle of olive oil and a pinch of salt and pepper. Toss to combine.
5. Prepare the garlic yogurt sauce: In another small bowl, mix the yogurt, sour cream, remaining garlic powder and a squeeze of lemon juice. Season with salt and pepper to taste. Stir until smooth.
6. Toast the sliced almonds in a dry small skillet over medium heat until fragrant and lightly golden, about 2-3 minutes. Remove from heat.
7. Fluff the cooked couscous with a fork. Stir in the toasted almonds and half of the fresh dill (chopped). Season with salt and pepper.
8. Assemble the bowls: Divide the couscous mixture between serving bowls. Top with the lemon-dill chicken, tomato salad and a dollop of garlic yogurt sauce. Garnish with remaining fresh dill and serve.
9. For the sauce: In a small bowl, combine yogurt, sour cream, garlic powder and lemon juice. Season with salt and pepper.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will vary. Regular couscous cooks in about 5 minutes and has a finer texture. Adjust water and time accordingly.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and couscous gently and add fresh tomato salad and sauce just before serving.

Can I make this dairy-free?

Absolutely. Use dairy-free yogurt and sour cream alternatives or omit the sauce and simply drizzle with olive oil and lemon juice.