• In a small pot, combine couscous, half the garlic powder, and 3⁄4 cup water (1 1⁄2 cups for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 10-12 minutes. • Keep covered off heat until ready to use in Step 5.

• While couscous cooks, wash and dry produce. • Dice tomato into 1⁄4-inch pieces. Trim and quarter cucumber lengthwise; cut crosswise into 1⁄4-inch-thick pieces. Drain and rinse olives, then roughly chop. Pick and roughly chop fronds from dill.

• Open package of chicken* and drain off any excess liquid. Season with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until cooked through, 4-6 minutes. **Rinse shrimp* under cold water, then pat dry with paper towels. Swap in shrimp or turkey* for chicken.**

• While chicken cooks, in a small bowl, combine SabraTM Classic Hummus, remaining garlic powder, 1 TBSP olive oil, and 2 tsp vinegar (2 TBSP olive oil and 4 tsp vinegar for 4 servings). (Save remaining vinegar for another use.) • Add water 1 tsp at a time until mixture reaches a drizzling consistency.

• In a large bowl, combine couscous, tomato, cucumber, olives, half the dill, half the chicken, and a drizzle of olive oil. Taste and season with salt and pepper.

• Divide dilly couscous between shallow bowls. Top with remaining chicken and drizzle with creamy hummus sauce. Garnish with remaining dill and serve. ***Shellfish is fully cooked when internal temperature reaches 145°.***