Za’atar Chicken Couscous Bowls with Hummus and Feta Sauce

These layered bowls bring together all the best Mediterranean flavors in one satisfying meal. Tender chicken cutlets are seasoned with aromatic za’atar, then served over a bed of creamy hummus and chewy Israeli couscous. A bright lemon-herb salad and tangy feta sauce add freshness and zest.

Perfect for a quick weeknight dinner, this recipe is both hearty and refreshing. The combination of textures-from the crunchy cucumber and tomato to the smooth hummus and crumbly feta-makes every bite interesting. Plus, it comes together in under 30 minutes!

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

4 tablespoon HummusView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 tablespoon Za'atar SpiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the Israeli couscous according to package directions; drain and set aside.
2. While couscous cooks, prepare the feta sauce: In a small bowl, combine sour cream, half of the feta cheese and a squeeze of lemon juice. Season with salt and pepper to taste. Set aside.
3. Make the tomato-cucumber salad: Dice the tomato and mini cucumber. Finely chop the shallot and dill. In a bowl, toss together tomato, cucumber, shallot, dill, a drizzle of olive oil and a squeeze of lemon juice. Season with salt and pepper.
4. Season the chicken cutlets on both sides with za’atar spice, salt and pepper.
5. Heat olive oil in a skillet over medium-high heat. Cook chicken cutlets until golden and cooked through, about 4-5 minutes per side. Let rest briefly, then slice.
6. Assemble the bowls: Spread hummus on the bottom of each serving bowl. Top with cooked couscous, sliced chicken and tomato-cucumber salad. Drizzle with feta sauce and sprinkle remaining feta cheese on top. Garnish with extra dill if desired.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, you can substitute with regular couscous, but cooking times and texture will differ. Israeli couscous is larger and chewier, so adjust accordingly.

What can I use instead of za'atar spice?

A mix of dried oregano, thyme, sesame seeds and sumac can mimic za’atar. Alternatively, use a Mediterranean seasoning blend.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving to keep the salad crisp.