Mediterranean Chicken & Couscous with Buttermilk Dressing

(Serves 4)

• 1 tbsp. olive oil
• 1 (10 oz.) pkg. couscous
• 2¼ c. water
• 3 c. rotisserie chicken, shredded
• 1 cucumber
• ½ red onion
• 1 pt. cherry tomatoes, halved
• ½ c. feta cheese
• Fresh dill to taste
• Buttermilk Dressing (see below)

1. Heat the oil in a big saucepan over medium-high heat. 
2. Add the couscous and heat for 3 minutes, until lightly toasted, stirring often. 
3. Add the water and bring to a boil. 
4. Reduce heat, cover, and simmer for 14 minutes or until tender. 
5. Drain, rinse with cold water, and divide among four serving bowls.
6. Make the buttermilk dressing (see below).
7. Divide the chicken, cucumber, red onion, and cherry tomatoes among the bowls. Top with feta and dill.
8. Serve with the dressing.

To make the Buttermilk Dressing:

Whisk together ½ C. full-fat plain Greek yogurt, 3 T. full-fat buttermilk, 1½ T. distilled white vinegar, ½ tsp. salt, ½ tsp. black pepper, and 1 minced garlic clove until well blended. Stir in 1 T. chopped fresh dill.