IN THE KIT
12 ozchicken thighs
4 ozbaby tomatoes
8 ozchicken stock
1 ozZa’atar seasoning
1 ozsliced black olives
1 ozgarlic/shallot blend
1 ozgreek seasoning
Salt & pepper
Kitchen Items Needed
Small pot with lid
¾ cup of water
Cut tomatoes in half;
Trim & dice cucumber;
Zest & juice lemon into small bowl;
Pick & finely chop fronds from dill.
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.
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.
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.
In another small bowl, add yogurt, crumble feta, remaining lemon juice, lemon zest, salt, pepper. Mix & set aside.
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.