Chicken, Feta & Cucumber Couscous Bowls

Ingredients

• 1 tablespoon olive oil
• 1 1/2 cups whole-wheat Israeli couscous
• 2 1/4 cups water
• 1/2 cup plain whole-milk strained (Greek-style) yogurt
• 3 tablespoons whole buttermilk
• 1 1/2 tablespoons white vinegar
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• 1 clove garlic, grated
• 1 1/2 tablespoons chopped fresh dill, divided
• 12 ounces boneless, skinless rotisserie chicken (white and dark meat), shredded (about 3 cups)
• 1 small English cucumber, halved lengthwise and sliced (about 1 1/2 cups)
• 1 cup multicolored cherry tomatoes, halved
• 1/2 cup thinly sliced red onion
• 1 ounce feta cheese, crumbled (about 1/4 cup)

Instructions

1. Heat oil in a large saucepan over medium-high heat. Add couscous; cook 3 minutes or until lightly toasted, stirring frequently. Add water; bring to a boil. Reduce heat; cover and simmer 14 minutes or until done. Drain; rinse with cold water. Drain.
2. Combine yogurt, buttermilk, vinegar, salt, pepper and garlic in a bowl. Stir in 1 tablespoon dill.
3. Divide the cooked couscous evenly among 4 bowls. Arrange chicken, cucumber, tomatoes, red onion and feta evenly over the couscous. Top each serving with about 3 tablespoons yogurt mixture; sprinkle with the remaining 1 1/2 teaspoons dill.