This recipe has tomatoes, peppers, carrots, cucumber, cabbage, chicken and couscous with delicious creamy Tzatziki Sauce.
1 1/2cupsdry pearl couscous, (3 cups prepared)
1yellow bell pepper
3-4 carrots, (or 1 cup sliced)
1/4headof red cabbage
Tzatziki Sauce Ingredients*:
2cupsplain Greek yogurt, full fat
1 1/2Tbspfresh dill
Prep Produce: Cut the cherry tomatoes in half. Cut the bell pepper, carrots, and cucumber into small cubes. Chop the cabbage into small pieces. Set aside.
Make the Sauce: Chop the fresh dill. Peel and mince the garlic cloves. Cut the cucumber in half lengthwise and remove the seeds. Then grate or finely chop the cucumber. TIP: To save time (and avoid chopping), I put the garlic and cucumber through a garlic press. Perfectly minced ingredients in less than 30 seconds! Stir all the Tzatziki sauce ingredients in a small bowl until well combined. Store in a sealed container in the fridge until ready to use!
Cook Couscous: Cook the couscous according to package instructions. The ratios are normally 1.25 portions of liquid to every 1 portion of couscous. TIP: When cooking the couscous use chicken stock instead of water to add extra flavor. Season the couscous with the salt and garlic powder.
Assemble: Toss the shredded chicken with ½ cup of the Tzatziki sauce. Place the couscous, veggies and chicken in 4 different bowls (or containers to enjoy later). Top with additional Tzatziki sauce as desired! Enjoy!
Note 1:You will likely have leftovers of this sauce. If you don't wish to have leftovers, simply half the recipe!