1 tablespoon Olive Oil
1 ½ cups uncooked whole-wheat Israeli Couscous
2 ¼ cups Water
½ cup Plain Whole-Milk Greek Yogurt
3 tablespoons Whole Buttermilk
1 ½ tablespoons White Vinegar
½ teaspoon kosher Salt
½ teaspoon freshly Ground Black Pepper
1 Garlic , clove, grated
1 ½ tablespoons chopped Fresh Dill, divided
12 ounces skinless, boneless rotisserie Chicken , (white and dark meat), shredded (about 3 cups)
1 small English Cucumber, halved lengthwise and sliced (about 1 ½ cups)
1 cup multicolored Cherry Tomatoes, halved
½ cup thinly sliced Red Onion
1 ounce Feta Cheese, crumbled (about ¼ cup)
Heat oil in a large saucepan over medium-high. Add couscous; cook 3 minutes or until lightly toasted, stirring frequently. Add 2 ¼ cups water; bring to a boil. Reduce heat; cover and simmer 14 minutes or until done. Drain; rinse with cold water. Drain.
Combine yogurt and next 5 ingredients (through garlic) in a bowl. Stir in 1 tablespoon dill. Divide cooked couscous evenly among 4 bowls.
Arrange chicken, cucumber, tomatoes, red onion, and feta evenly over couscous. Top each serving with about 3 tablespoons yogurt mixture; sprinkle with remaining 1 ½ teaspoons dill.