Lemony Couscous Bowls with Turmeric-Paprika Chicken and Yogurt Sauce

These couscous bowls layer warm, spiced chicken with a cool cucumber and tomato salad for a meal that feels fresh and hearty at the same time.

The couscous gets extra flavor from stock concentrate, butter and Mediterranean spices, while a lemony garlic yogurt sauce ties everything together with a creamy finish.

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Ingredients

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mediterranean Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce YogurtView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

1 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

1 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a medium microwave-safe bowl, stir together the hot water, chicken stock concentrate, butter and half of the Mediterranean spice blend. Microwave on high for 1 minute.
2. Place the couscous in a second medium bowl. Pour the hot stock mixture over the couscous, stir to combine, then cover the bowl with plastic wrap or a pot lid. Set aside to steam.
3. Wash and dry the produce. Dice the cucumber. Core, seed and dice the tomato. Trim and thinly slice the scallions, keeping the whites and greens separate.
4. Zest 1 teaspoon zest from the lemons. Cut the lemons into quarters, then cut one quarter into smaller wedges for serving. Mince or grate the garlic.
5. Make the salad: in a medium bowl, toss together the cucumber, tomato, scallion whites, half the lemon zest, the juice from two lemon quarters and the olive oil. Season with salt and pepper.
6. Make the sauce: in a small bowl, stir together the yogurt, the juice from one remaining lemon quarter and garlic to taste. Start with a small pinch of garlic and add more if you like. If the sauce is too thick to drizzle, stir in up to 1 tablespoon water. Season with salt and pepper.
7. Pat the chicken breast strips dry with paper towels. Season all over with the turmeric, 1/2 teaspoon paprika, salt, pepper and the remaining Mediterranean spice blend.
8. Heat the vegetable oil in a large pan over medium-high heat. Add the chicken and cook, tossing occasionally, until browned and no longer pink throughout, 4 to 7 minutes.
9. Fluff the couscous with a fork and season with salt and pepper. Divide the couscous, chicken and cucumber-tomato salad between plates or bowls.
10. Drizzle the yogurt sauce over the salad as desired. Garnish with scallion greens, a pinch of the remaining paprika and the remaining lemon zest. Serve with the lemon wedges.

Recipe Tips

FAQ

What is in these chicken couscous bowls?

The bowls include couscous seasoned with stock concentrate, butter and Mediterranean spice blend, plus turmeric-paprika chicken strips, cucumber-tomato salad, scallions and lemon garlic yogurt sauce.

How do I know when the chicken is done?

Cook the chicken strips over medium-high heat, tossing occasionally, until they are browned and no longer pink throughout, about 4 to 7 minutes.

How thin should the yogurt sauce be?

The sauce should be loose enough to drizzle. If it seems too thick after mixing the yogurt, lemon juice, garlic, salt and pepper, stir in up to 1 tablespoon water.

Does this recipe contain common allergens?

Yes. The couscous contains wheat and the yogurt and butter contain milk.