Chicken Gyro Couscous Bowls
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chicken Gyro Couscous Bowls

Chicken Gyro Couscous Bowls

with Hummus, Tomato-Cucumber Salad, and Creamy Feta Sauce

Hummus and pita chips go together like...well, hummus and pita chips! And while that may be, we firmly believe that hummus is destined for bigger and better things. Case in point: this delicious, layered bowl. It starts with a base of hummus, then it’s piled with chewy Isareli couscous, za’atar-spiced chicken, lemony chopped salad, tangy feta sauce, and a sprinkle of fresh dill. This mix of vibrant, crunchy, creamy, and savory components is sure to satisfy. Beat that, chips!


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

Total Time30 minutes
Prep Time


serving amount

1 unit


4 ounce

Heirloom Grape Tomatoes

1 unit

Persian Cucumber

1 unit


¼ ounce


½ cup

Israeli Couscous

(Contains Wheat)

1 unit

Chicken Stock Concentrate

10 ounce

Chicken Cutlets

1 teaspoon

Za'atar Spice

½ cup

Feta Cheese

(Contains Milk)

2 tablespoon

Sour Cream

(Contains Milk)

4 tablespoon


(Contains Sesame)

Not included in your delivery

4 teaspoon

Olive Oil




Nutrition Values

/ per serving
Energy (kJ)2636 kJ
Calories630 kcal
Fat28 g
Saturated Fat9 g
Carbohydrate51 g
Sugar8 g
Dietary Fiber7 g
Protein41 g
Cholesterol140 mg
Sodium730 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.


Small Bowl
Medium Bowl
Small pot
Large Pan
Paper Towel



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.

Make Salad

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.

Cook Couscous

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.

Cook Chicken

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.

Make Feta Sauce

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.