In a small pot, combine couscous, half the garlic powder, and ¾ cup water (1½ 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 ¼-inch pieces. Trim and quarter cucumber lengthwise; cut crosswise into ¼-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 for chicken.

While chicken cooks, in a small bowl, combine 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.