Chicken Gyro Couscous Bowls with Hummus, Tomato-Cucumber Salad & Creamy Feta Sauce

COOK TIME - 20-30min
2 SERVINGS

This is a delicious, layered bowl featuring the fresh flavours of the Mediterranean.
It starts with a hummus base, then it’s piled with couscous, Za’atar-spiced chicken, lemony fresh salad, tangy feta sauce, & a sprinkle of fresh dill. 
This mix of vibrant, crunchy, creamy, & savoury components is sure to satisfy. 

Nutrition PER SERVING
Calories 630 kcal
Fat 28.0 g
Protein 41.0 g
Carbohydrate 51.0 g
Sodium 730 mg

fresh ingredients

IN THE KIT

  • 12 oz
    chicken thighs
  • 6 oz
    couscous
  • 4 oz
    baby tomatoes
  • 8 oz
    chicken stock
  • 1⁄2 pcs
    lemon
  • 4 oz
    cucumber
  • 4 oz
    lettuce
  • 1 oz
    Za’atar seasoning
  • 1 oz
    dill
  • 1 oz
    sliced black olives
  • 4 oz
    hummus
  • 2 oz
    feta
  • 6 oz
    yogurt
  • 1 oz
    garlic/shallot blend
  • 1 oz
    greek seasoning

Not Included

Olive oil

Salt & pepper 

 

Kitchen Items Needed

Small pot with lid

¾ cup of water

Skillet

Small bowl 

Zester/box grater

cook along

INSTRUCTIONS

Prep

Cut tomatoes in half;

Trim & dice cucumber;

Zest & juice lemon into small bowl;

Pick & finely chop fronds from dill.

1Make Salad

In a small bowl, add tomatoes, cucumber, lettuce, ½ lemon juice, a drizzle of olive oil, 1½ dill, season with salt & pepper. Mix, set aside. 

2Cook Couscous

Heat a drizzle of olive oil in a small pot over medium-high heat. Add garlic shallot blend; cook until softened, 1-2 minutes. Add couscous & a pinch of salt & pepper. Cook, stirring, until toasted, 2-3 minutes. Add ¾ cup water (1½ cups for 4) & stock concentrate. Bring to a boil; cover & reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. Drain any excess water, if necessary. Taste & season with salt & pepper. Keep covered off heat.

3 Cook Chicken

Meanwhile, pat chicken dry with paper towels; season all over with zaatar spice, salt & pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken & cook until browned and cooked through, 3-5 minutes per side. Transfer chicken to a cutting board. When cool enough to handle, thinly slice crosswise.

4Make Feta Sauce

In another small bowl, add yogurt, crumble feta, remaining lemon juice, lemon zest, salt, pepper. Mix & set aside.  

5To Serve

Spread hummus on one side of each bowl. Fluff couscous with a fork; divide between bowls next to hummus. Top couscous with chicken. Drain excess liquid from salad; arrange over hummus. Top with olives. Drizzle everything with feta sauce. Garnish with remaining dill if desired.