Chicken Gyro Couscous Bowls

• Drain sliced shallot and place in a medium bowl. Toss with tomato, cucumber, juice from two lemon wedges, 1 TBSP chopped dill (2 TBSP for 4 servings), and a drizzle of olive oil. Season with salt and pepper.

• Heat a drizzle of olive oil in a small pot over medium-high heat. Add minced shallot; cook, stirring, until softened, 1-2 minutes. • Add couscous and a pinch of salt and pepper. Cook, stirring, until couscous is lightly toasted, 2-3 minutes. • Stir in 3⁄4 cup water (11⁄2 cups for 4 servings) and stock concentrate. Bring to a boil, then reduce to a low simmer and cover. Cook until couscous is tender, 6-8 minutes. Drain any excess liquid if necessary. Taste and season with salt and pepper. • Keep covered off heat until ready to serve.

• Meanwhile, pat chicken* dry with paper towels; season all over with 1⁄2 tsp Za’atar Spice (1 tsp for 4 servings), salt, and pepper. (Be sure to measure the Za’atar Spice—we sent more.) • Heat a 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. • Turn off heat; transfer chicken to a cutting board. Once 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 with a fork to combine. (TIP: If the feta is cold, massage in package first to soften.) Add water 1 tsp at a time until mixture reaches a drizzling consistency. (It’s OK if the sauce isn’t completely smooth.)