Dilly Chicken Olive Couscous Bowls Recipe

About this recipe

Dilly Chicken & Olive Couscous Bowls bring together the bright, herbaceous flavors of dill-marinated chicken, briny olives, and fluffy couscous for a Mediterranean-inspired dinner that’s hearty yet light. Perfect for busy weeknights, this recipe is quick to prepare and packed with fresh, vibrant ingredients.

Ingredients

• 1 Bunch Fresh Dill (Bunch)
• 500 G Chicken Breast Steaks 500g Garlic Butter
• - Filippo Berio Garlic Flavoured Olive Oil
• - Borough Broth Company Free-Range Organic Chicken Bone Broth
• - Wholefood Earth Organic Couscous Wholewheat
• 150G Perello Manzanilla Pitted Olives, 150G
• 1 Piece Cucumber 1Pc
• 1 Block Greek Feta Cheese 900g
• 250 Ml PLJ Lemon Juice Original Sharp 500ml
• 100 G Jumbo Garlic 100g
• 110G Gourmet Kitchen Himalayan Pink Salt Grinder
• 50G Pepper Black Ground BWFO
• 1 Kg Red Onion 1kg

Instructions

1. 1. In a large bowl, combine 2 tablespoons olive oil, lemon juice, garlic, chopped dill, salt, and black pepper to create a marinade for the chicken.
2. 2. Add the chicken breast pieces to the marinade, ensuring they are well-coated. Cover and let marinate for 10 minutes while preparing the other ingredients.
3. 3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the marinated chicken and cook for 5-6 minutes per side, or until cooked through and golden brown. Remove from the skillet and let rest for 5 minutes before slicing.
4. 4. In a medium saucepan, bring chicken stock to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
5. 5. While the couscous rests, prepare the toppings by slicing the olives, chopping the cucumber, dicing the red onion, and crumbling the feta cheese.
6. 6. To assemble the bowls, divide the cooked couscous among four serving bowls. Top each with sliced chicken, olives, cucumber, red onion, and feta cheese.
7. 7. Drizzle the bowls with olive oil and garnish with additional fresh dill. Serve immediately.