Add white wine to deglaze pan by scraping the brown bits at the bottom of pot with a wooden spoon.
Add Israeli couscous, stock, turmeric, garlic powder, and a liberal pinch of salt and pepper. Stir couscous and vegetable. Place chicken on top of couscous and cover.
Bake in oven for 40 minutes. Uncover Dutch oven and bake for additional 20 minutes.
Garnish with fresh parsley, dill, mint and chives, and serve! Enjoy!
Recipe by Chef Times Two at https://www.cheftimestwo.com/one-pot-mediterranean-chicken-couscous/