We’re big fans of the ubiquitous “power bowl,” but we have to admit: this one’s extra special. It’s a one-bowl Middle-Eastern feast that’s positively bursting with flavor. To start, Israeli couscous is toasted in butter, simmered to chewy perfection, then swirled with baby spinach. On top, there’s za’atar-spiced chicken and a dollop of lemony crema. Not familiar with za’atar? Consider this your official welcome to the fan club. The popular spice blend combines herby thyme, nutty sesame seeds, and tangy sumac.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/ serving 4 people
/ serving 4 people
Chicken Stock Concentrate
Chicken Breast Strips
Melt 2 TBSP butter in a medium pot over medium-high heat. Add couscous and cook, stirring, until browned and toasted, 1-2 minutes. Stir in stock concentrates and 3 cups water. Bring to a boil and cook until al dente, 8-10 minutes. (TIP: If water evaporates before couscous is al dente, add more water, ¼ cup at a time.) Turn off heat.
Meanwhile, wash and dry all produce. Zest lemons until you have 2 tsp; quarter lemons. Pat chicken dry with paper towels; season with salt, pepper, and half the za’atar.
Heat 4 tsp olive oil in a large pan over medium-high heat. Working in batches if necessary, add chicken in a single even layer. Cook, stirring occasionally, until browned and cooked through, 6-8 minutes.
Add spinach, 2 TBSP butter, and juice from 4 lemon wedges to couscous. Cook on low heat, stirring, until spinach has wilted, 3-4 minutes. Turn off heat. Taste and season with salt and pepper.
In a small bowl, combine sour cream, half the lemon zest, a squeeze of lemon juice, and enough water to give mixture a drizzling consistency. (TIP: Start with 1 tsp water and add more as needed.) Season with salt and pepper.
Divide couscous between bowls. Top with chicken. Sprinkle with a pinch of remaining za’atar (we used ¼ tsp) and lemon zest. Drizzle with crema. Serve with any remaining lemon wedges on the side for squeezing over.