Za’atar Roasted Chicken
with Saucy Tomato, Carrot Couscous & Cucumber Salad
We love the tart, nutty complexity of Middle Eastern za’atar seasoning. For this savory dinner, the spice blend adds depth to juicy roasted pork tenderloin that’s topped with a simple tomato-garlic pan sauce. A cucumber salad dressed in a bright, creamy lemon-dill yogurt dressing echoes the tangy notes in the spices, and the pork is paired with springy, buttery couscous studded with sweet carrots, crunchy almonds, and a garnish of fresh dill.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Chicken Stock Concentrate
(Contains Tree Nuts)
Not included in your delivery
• Adjust rack to top position and preheat oven to 450 degrees. • Pat pork dry with paper towels; season all over with half the Za’atar Spice (all for 4 servings), a big pinch of salt, and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add pork and cook, turning occasionally, until browned all over, 4-8 minutes. • Turn off heat; transfer to a baking sheet. Wipe out pan. Roast on top rack until cooked through, 10-12 minutes. Transfer to a cutting board to rest.
Swap in chicken for pork; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board to rest (no need to roast!). Wipe out pan.
• While pork roasts, wash and dry produce. • Trim, peel, and dice carrots into ¼-inch pieces. Peel and mince or grate garlic. Halve cucumber lengthwise; thinly slice into half-moons. Quarter lemon. Finely chop dill. Dice tomato into ¼-inch pieces.
• Heat a drizzle of oil in a small pot (medium pot for 4 servings) over medium-high heat. Add carrots, half the garlic, a pinch of salt, and pepper. Cook, stirring, until softened and fragrant, 2-3 minutes. • Stir in couscous, ¾ cup water (1½ cups for 4), and half the stock concentrates. Bring to a boil, then reduce to a low simmer and cover. Cook until couscous is tender, 6-8 minutes. • Keep covered off heat until ready to serve.
• In a medium bowl, combine cucumber, yogurt, juice from one lemon wedge (two wedges for 4 servings), a pinch of salt and pepper, and as much dill as you like. Stir until fully combined.
• Heat a drizzle of olive oil in pan used for pork over medium heat. Add tomato and remaining garlic; cook, pressing tomato slightly, until softened and fragrant, 1-2 minutes. • Add remaining stock concentrate and 1⁄3 cup water (2⁄3 cup for 4 servings). Cook, stirring constantly and scraping up any browned bits from bottom of pan, until sauce is thickened, 1-2 minutes. Taste and season with salt and pepper.
• Fluff couscous with a fork; stir in almonds and 1 TBSP butter (2 TBSP for 4 servings). • Thinly slice pork crosswise. • Divide couscous, pork, and salad between plates. Spoon pan sauce over pork. Garnish with any remaining dill and serve with any remaining lemon wedges on the side.
Thinly slice chicken crosswise.
Chicken is fully cooked when internal temperature reaches 165°.