Za’atar Chicken & Israeli Couscous Bowls
with Roasted Cauliflower, Cucumber Tomato Salad & Garlic Yogurt Sauce
- Milk
- Wheat
- Sesame
Za’atar-spiced chicken pairs with golden Israeli couscous and caramelized cauliflower in this flavor-packed bowl. A crisp cucumber tomato salad adds refreshing crunch while a drizzle of garlic yogurt brings cool, tangy balance. With creamy, crispy, and herbaceous elements in every bite, it delivers Middle Eastern flair with ease.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Chicken Stock Concentrate
1 unit
Lemon
4 tablespoon
Yogurt
(Contains: Milk)
1 unit
Mini Cucumber
1 unit
Multicolored Cauliflower
12 ounce
Chicken Cutlets
1 unit
Tomato
1 teaspoon
Garlic Powder
¾ cup
Israeli Couscous
(Contains: Wheat)
1 tablespoon
Za'atar Spice
(Contains: Sesame)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
2 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
Cut cauliflower into bite-size pieces. Dice tomato into ½-inch pieces. Trim and dice cucumber into ½-inch pieces. Zest and quarter lemon.
-
Heat a drizzle of olive oil in a small pot over medium-high heat. Add couscous, half the garlic powder (you’ll use the rest in Step 6), salt, and pepper. Cook, stirring, until couscous is lightly toasted, 2-3 minutes.
-
Stir in 1 cup water (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.
-
Turn off heat. Drain any excess liquid if necessary. Taste and season with salt and pepper. Keep covered until ready to serve.
- While couscous cooks, toss cauliflower on a baking sheet with a drizzle of olive oil, half the Za’atar Spice (you’ll use the rest in Step 5), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
-
In a medium bowl, combine tomato, cucumber, and a squeeze of lemon juice. Stir to combine; season with salt and pepper.
-
Refrigerate until ready to serve.
-
Pat chicken* dry with paper towels; season all over with remaining Za’atar Spice, salt, and pepper.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. TIP: Turn down the heat if chicken is browning too quickly!
-
In a small bowl, combine yogurt, sour cream, lemon zest, and remaining garlic powder. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
-
Fluff couscous with a fork.
-
Divide couscous between shallow bowls. Top with chicken, cauliflower, and salad (draining first) in separate sections.
-
Drizzle everything with garlic yogurt sauce and serve with remaining lemon wedges on the side.
