Za’atar Chicken Couscous Bowls with Hummus and Feta Sauce

This vibrant bowl brings together all the best Mediterranean flavors in one satisfying dish. Creamy hummus forms the base, topped with chewy Israeli couscous, za’atar-spiced chicken and a bright lemon-herb salad. A tangy feta sauce and fresh dill finish it off for a meal that’s as delicious as it is beautiful.

Perfect for a quick weeknight dinner, this recipe uses simple ingredients to create layers of texture and taste. The warm spices, cool yogurt sauce and crunchy vegetables make every bite exciting. Serve it as a hearty main or a shareable bowl for the family.

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Ingredients

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

2 tablespoon Sour CreamView 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) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook couscous: In a small pot, bring 3/4 cup water and chicken stock concentrate to a boil. Add Israeli couscous, reduce heat to low, cover and simmer until tender, about 8-10 minutes. Drain if needed and set aside.
2. Prepare feta sauce: In a small bowl, crumble feta cheese and mix with sour cream. Season with a pinch of black pepper. Set aside.
3. Make tomato-cucumber salad: Dice tomato and mini cucumber into small cubes. Finely chop shallot. Zest and juice half the lemon. Combine tomato, cucumber, shallot, lemon zest and half the lemon juice in a bowl. Season with salt and pepper. Set aside.
4. Season and cook chicken: Pat chicken cutlets dry. In a small bowl, mix za’atar spice with a drizzle of olive oil. Rub mixture onto both sides of chicken. Heat remaining olive oil in a skillet over medium-high heat. Cook chicken until golden and cooked through, about 4-5 minutes per side. Let rest, then slice.
5. Assemble bowls: Spread hummus on the bottom of serving bowls. Top with cooked couscous, sliced chicken and tomato-cucumber salad. Drizzle with feta sauce and garnish with fresh dill (stems removed). Serve with lemon wedges from remaining lemon half.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times and liquid ratios will differ. Israeli couscous is larger and chewier; regular couscous cooks in about 5 minutes and requires a different method.

What can I substitute for za'atar spice?

You can mix dried oregano, thyme, sesame seeds and a pinch of sumac or lemon zest to approximate the flavor.

Is this recipe gluten-free?

No, because Israeli couscous is made from wheat. For a gluten-free version, use quinoa or rice.