Express Lemon Carrot Couscous with Spiced Chicken, Crunchy Cucumber and Quick Dill Yogurt

Instructions

1. 1

   1. Place the couscous in a medium bowl with half of the lemon zest, 1 tablespoon olive oil, 1/2 teaspoon salt, and 60 g of the grated carrot. Pour in the hot water, cover, and let stand for 5 minutes.

2. 2

   2. While the couscous rests, toss the chicken with the cumin, sweet paprika, ground coriander, half of the minced garlic, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

3. 3

   3. Heat a large skillet over medium-high heat for 1 minute. Add the chicken and cook for 6 to 8 minutes, stirring once or twice, until browned and fully cooked. If checking internal temperature, it should reach 165°F / 74°C.

4. 4

   4. In a small bowl, make the sauce by mixing the Greek yogurt, remaining minced garlic, 2 tablespoons lemon juice, honey, half of the chopped dill, 2 tablespoons water, a pinch of salt, and a pinch of black pepper. Stir until smooth.

5. 5

   5. Uncover the couscous and fluff it with a fork. Fold in the remaining grated carrot, the remaining dill, the rest of the lemon zest, and adjust with salt and pepper to taste.

6. 6

   6. Toast the sliced almonds in a small skillet over medium heat for 2 to 3 minutes, stirring, until lightly golden. Remove immediately so they do not burn.

7. 7

   7. Divide the couscous among plates. Top with the spiced chicken, cucumber, and spoonfuls of dill yogurt sauce. Finish with the toasted almonds and serve right away.