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Chicken Gyro Couscous Bowls

Chicken Gyro Couscous Bowls

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

calorie smart
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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!

Allergens:WheatMilk

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Shallot

4 ounce

Heirloom Grape Tomatoes

1 unit

Persian Cucumber

1 unit

Lemon

¼ ounce

Dill

¼ cup

Israeli Couscous

(ContainsWheat)

1 unit

Chicken Stock Concentrate

10 ounce

Chicken Cutlets

1 teaspoon

Za'atar Spice Blend

½ cup

Feta Cheese

(ContainsMilk)

2 tablespoon

Sour Cream

(ContainsMilk)

4 tablespoon

Sabra Classic Hummus

Not included in your delivery

4 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2552 kJ
Calories610 kcal
Fat27 g
Saturated Fat8 g
Carbohydrate50 g
Sugar8 g
Dietary Fiber7 g
Protein49 g
Cholesterol135 mg
Sodium710 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.
Instructions
Instructionsarrow up iconarrow up icon
Prep
Prep
1

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 their sharp bite.) Quarter tomatoes. Trim and dice cucumber. Zest and quarter lemon (quarter both lemons for 4). Pick and finely chop fronds from dill.

Make Salad
Make Salad
2

Drain sliced shallot and place in a medium bowl. Toss with tomato, 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
Cook Couscous
3

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
Cook Chicken
4

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
Make Feta Sauce
5

While chicken cooks, in a small bowl, combine feta, sour cream, and lemon zest to taste; mash together with a fork. (TIP: If the feta is cold, mash 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.)

Serve
Serve
6

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.