Chicken Gyro Couscous Bowls

🥘 Ingredients

• black pepper
• chicken cutlets
  12 oz
• chicken stock concentrate
  1 unit
• feta cheese
  2 oz
• fresh dill
  1 tbsp
• heirloom grape tomatoes
  ½ cup
• hummus
  6 oz
• israeli couscous
  ¾ cup
• lemon
  1
• olive oil
  1 tbsp
• persian cucumber
  ½
• salt
• shallot
  1
• sour cream
  2 tbsp
• za'atar spice
  ½ tsp

🍳 Cookware

• small bowl
• medium bowl
• small pot
• paper towel
• large pan
• cutting board
• small bowl

1. 

   1

   Wash and dry all produce. Halve, peel, and thinly slice half the shallot , then mince the remaining half. Fill a small bowl with cold water, add the sliced shallot, and let it soak to mellow its sharp bite. Quarter the heirloom grape tomatoes . Trim and dice the persian cucumber . Zest and quarter the lemon . Pick and finely chop the fronds from the fresh dill .

   shallot: 1, heirloom grape tomatoes: ½ cup, persian cucumber: ½, lemon: 1, fresh dill: 1 tbsp
2. 

   2

   Drain the sliced shallot and place it in a medium bowl . Toss with the tomatoes, cucumber, juice from half the lemon, a drizzle of olive oil , and 1 tbsp dill. Season with salt and black pepper . Set aside.

   olive oil: 1 tbsp, salt, black pepper
3. 

   3

   Heat a drizzle of olive oil in a small pot over medium-high heat. Add the minced shallot and cook until softened ⏱️ 1-2 minutes . Add the israeli couscous and a pinch of salt and pepper. Cook, stirring, until toasted ⏱️ 2-3 minutes . Add ¾ cup water and the chicken stock concentrate . Bring to a boil, cover, and reduce to a low simmer. Cook until the couscous is tender ⏱️ 6-8 minutes . Drain any excess water if necessary. Taste and season with salt and pepper. Keep covered off the heat.

   israeli couscous: ¾ cup, chicken stock concentrate: 1 unit
4. 

   4

   Meanwhile, pat the chicken cutlets dry with paper towel and season all over with ½ tsp za'atar spice , salt, and pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through ⏱️ 3-5 minutes per side. Work in batches if necessary. Transfer the chicken to a cutting board . When cool enough to handle, thinly slice crosswise.

   chicken cutlets: 12 oz, za'atar spice: ½ tsp
5. 

   5

   While the chicken cooks, in a second small bowl , combine the feta cheese , sour cream , and lemon zest to taste. Mash together with a fork. If the feta is cold, massage it in the bag first to soften. Add water 1 tsp at a time until the mixture reaches a drizzling consistency. It is okay if the sauce is not completely smooth.

   feta cheese: 2 oz, sour cream: 2 tbsp
6. 

   6

   Spread the hummus on one side of each serving bowl. Fluff the couscous with a fork and divide between bowls next to the hummus. Top the couscous with the sliced chicken. Drain excess liquid from the salad and arrange it over the hummus. Drizzle everything with the feta sauce. Garnish with remaining dill if desired. Serve with remaining lemon wedges on the side.

   hummus: 6 oz