Za’Atar Spiced Chicken Bowls with Israeli Couscous and Roasted Cauliflower

These vibrant bowls are packed with Middle Eastern-inspired flavors. Tender chicken cutlets are seasoned with za’atar spice and pan-seared until golden, then served over fluffy Israeli couscous alongside caramelized roasted cauliflower. A crisp cucumber and tomato salad adds brightness, while a creamy garlic yogurt sauce brings everything together with a cool, tangy finish.

Perfect for a weeknight dinner that feels special, this recipe delivers a satisfying balance of textures and tastes. The za’atar spice lends an earthy, herbaceous note that pairs beautifully with the roasted vegetables and the refreshing salad. Each bite offers a little something different-creamy, crunchy and savory all at once.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 unit Specialty CauliflowerView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 tablespoon Za'atar SpiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. 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.
2. 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.
3. 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.
4. 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.
5. 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. Turn down the heat if chicken is browning too quickly.
6. In a small bowl, combine yogurt, sour cream, lemon zest and remaining garlic powder. Season with salt and pepper. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency.
7. 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.

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, you can substitute regular couscous or pearl couscous. Keep in mind that cooking times may vary, so follow package instructions.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and cauliflower in a skillet or oven and enjoy the salad cold.

Is this recipe gluten-free?

No, Israeli couscous is made from wheat and contains gluten. To make it gluten-free, substitute with gluten-free couscous or quinoa.