Chicken Lemon Cous Cous Bowls

Cous Cous- the food so nice they named it twice… but seriously. Cous cous is the bomb! Especially pearl cous cous. These cous cous bowls are packed with protein, nutrients, and flavor. The capers add a nice little touch and I couldn’t help but add feta to these insane bowls. It’s simple and easy- just allow a half hour to make these bowls and you’ll be satisfied!

INGREDIENTS:

For the bowls:

• 2 cups pearl cous cous

• 1 chicken breast

• 2 zucchinis

• 1 red bell pepper

• 1/2 red onion

• 1/2 lemon

• 1 cup chopped cauliflower

• feta

For the dressing:

• 1/3 cup extra virgin olive oil

• 1 tsp minced Garlic

• 1/2 lemon juiced

• 2 tsp capers

• 1 tsp dill

• salt & pepper to taste

DIRECTIONS:

For your veggies:

• Cut the half onion into quarters. Peel the layers off.

• Slice the zucchinis in slivers

• Slice the red bell pepper into strips

• Chop the cauliflower into small bits

• Sauté the veggies on medium heat in a skillet. I prefer the onion and bell pepper to be a little over cooked so that they are nice and tender.

For your chicken:

• Marinate your chicken for a day or two in Newmans Light Italian dressing. This will build up the flavor. Cook the chicken on medium heat in a skillet.

For the Cous Cous:

1. Bring water to a boil in a sauce pot. Once the water is boiling, add two cups of pearl cous cous. Let the cous cous cook for 7-9 minutes

2. While the cous cous is cooking- whisk all of the dressing ingredients together in a bowl

3. Drain the cous cous into a colander and rinse with cold water. Do not skip this step. By rinsing with cold water, it prevents the cous cous from sticking together.

4. Transfer to a large bowl and mix in the lemon dressing until evenly distrubuted.

Assembly line:

1. Start with your base- add in a good amount of cous cous for the base of the bowl.

2. Top with chicken, veggies, and a scoop of feta cheese. Squeeze a lemon wedge over the top and v-o-i-l-à

DIETARY INFO:

• Dairy Free: Omit feta cheese