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Za’atar Chicken and Couscous

Za’atar Chicken and Couscous

with Lemon Crema and Spinach

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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.

Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time20 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 cup

Israeli Couscous

(ContainsWheat)

2 unit

Chicken Stock Concentrate

2 unit

Lemon

20 ounce

Chicken Breast Strips

2 tablespoon

Za'atar Spice Blend

5 ounce

Spinach

4 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

4 tablespoon

Butter

(ContainsMilk)

4 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2176 kJ
Calories520 kcal
Fat28 g
Saturated Fat12 g
Carbohydrate40 g
Sugar3 g
Dietary Fiber5 g
Protein32 g
Cholesterol155 mg
Sodium400 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Paper Towel
Zester
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.