Chicken and Couscous Bowl in a Slow Cooker

Ingredients:

• 700 kg skinless and boneless chicken breasts, sliced ​​1 cm thick.
• 1 cup couscous
• 0.5 tsp dried oregano
• 0.5 tsp paprika
• A pinch of red pepper flakes
• 1/4 tbsp. + 2 tbsp. l. olive oil
• 3 cloves garlic, grated
• 1 cup full-fat Greek yogurt
• Juice of 1 lemon
• 1 cucumber, sliced
• 1 cup cherry tomatoes, quartered
• 0.5 cups pitted olives, chopped
• 0.5 cup crumbled feta
• 2 tbsp chopped fresh dill
• Special equipment: multicooker with a capacity of 6-8 liters.

Preparation:

1. In a 6-quart multicooker bowl, combine oregano, paprika, red pepper flakes, 1/4 cup olive oil, 2 cloves garlic, and 1/2 cup water. Add the chicken, 2 teaspoons salt, and a pinch of ground black pepper and stir to coat the chicken well.
2. Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high pressure and cook for 3 minutes. After the pressure cooker cycle is complete, follow the manufacturer's instructions for a quick release and wait for the quick release to complete. Be careful not to burn yourself with residual steam when unlocking and opening the lid.
3. Transfer the chicken to a medium bowl and turn off the slow cooker. Add the couscous, 1/2 teaspoon of salt, and a pinch of ground black pepper to the slow cooker and stir into the hot liquid. Close the glass lid and let the couscous sit until soft and fluffy, 6-7 minutes. Fluff with a fork.
4. Meanwhile, in a small bowl, combine the yogurt, lemon juice, remaining garlic clove, and 2 tablespoons water. Spread 1/4 cup of the yogurt sauce over the bottom of a plate. Top with a quarter of the couscous, cucumbers, tomatoes, olives, and feta. Layer three more servings in the same manner. Sprinkle each serving with dill and drizzle with the remaining 2 tablespoons of olive oil.