Chicken Gyro Couscous Bowls with Hummus, Tomato-Cucumber Sal

• servings: 2 servings
• active time: 30 minutes
• total time: 30 minutes

Ingredients

1 unit Shallot

4 ounce Heirloom Grape Tomatoes

1 unit Persian Cucumber

1 unit Lemon

¼ ounce Dill

½ cup Israeli Couscous

1 unit Chicken Stock Concentrate

10 ounce Chicken Cutlets

1 teaspoon Za'atar Spice

½ cup Feta Cheese

2 tablespoon Sour Cream

4 teaspoon Olive Oil

Salt

Pepper

4 tablespoon Hummus

Directions

Wash and dry all produce. Halve and peel shallot; thinly slice half the shallot and mince remaining. Fill a small bowl with cold water; add sliced shallot and let soak. (TIP: This helps mellow its sharp bite.) Quarter tomatoes. Trim and dice cucumber. Zest and quarter lemon (quarter both lemons for 4 servings). Pick and finely chop fronds from dill.

Drain sliced shallot and place in a medium bowl. Toss with tomatoes, cucumber, juice from half the lemon, a drizzle of olive oil, and 1 TBSP dill (2 TBSP for 4). Season with salt and pepper.

Heat a drizzle of olive oil in a small pot over medium-high heat. Add minced shallot; cook until softened, 1-2 minutes. Add couscous and a pinch of salt and pepper. Cook, stirring, until toasted, 2-3 minutes. Add ¾ cup water (1½ cups for 4) and stock concentrate. Bring to a boil; cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. Drain any excess water, if necessary. Taste and season with salt and pepper. Keep covered off heat.

Meanwhile, pat chicken dry with paper towels; season all over with ½ tsp Za’atar Spice (1 tsp for 4 servings; we sent more), salt, and pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. (TIP: Work in batches, if necessary.) Transfer chicken to a cutting board. When cool enough to handle, thinly slice crosswise.

While chicken cooks, in a second small bowl, combine feta, sour cream, and lemon zest to taste; mash together with a fork. (TIP: If the feta is cold, massage in the bag first to soften.) Add water 1 tsp at a time until mixture reaches a drizzling consistency. (It’s okay if the sauce isn’t completely smooth.)

Spread hummus on one side of each serving bowl. Fluff couscous with a fork; divide between bowls next to hummus. Top couscous with chicken. Drain excess liquid from salad; arrange over hummus. Drizzle everything with feta sauce. Garnish with remaining dill if desired. Serve with remaining lemon wedges on the side.

Nutrition

• Calories: 630 kcal
• Total Fat: 28 g
• Saturated Fat: 9 g
• Cholesterol: 140 mg
• Sodium: 730 mg
• Total Carbohydrate: 51 g
• Dietary Fiber: 7 g
• Total Sugars: 8 g
• Protein: 41 g