Categories: Meals

Ingredients

• 1 tbsp olive oil
• 1 1/2 cups uncooked Israeli couscous
• 2 1/4 cups water
• 1/2 cup plain Greek yogurt
• 3 tbsp whole buttermilk
• 1 1/2 tbsp white vinegar
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 garlic clove, grated
• 1 1/2 tbsp chopped fresh dill, divided
• 12 oz. rotisserie chicken, shredded
• 1 small cucumber, halved lengthwise and sliced
• 1 cup multicolored cherry tomatoes, halved
• 1/2 cup thinly sliced red onion
• 1 oz. feta, crumbled

Directions

1. 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.

2. Combine yogurt and next 5 ingredients (through garlic) in a bowl. Stir in 1 tbsp 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 tbsp yogurt mixture; sprinkle with remaining 1 1/2 tsp dill.

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