Chicken Gyro Couscous Bowls

🥘 Ingredients

• chicken cutlets
  20 oz
• chicken stock concentrate
  2 unit
• dill (chopped)
  ¼ oz
• feta cheese
  1 c
• heirloom grape tomatoes (quartered)
  8 oz
• hummus
  1/2 c
• israeli couscous
  1 c
• lemon (quarter both lemons for 4 servings)
  2 unit
• olive oil
  4 tsp
• paper towels
• pepper
• persian cucumber (diced)
  2 unit
• shallot
  2 unit
• sour cream
  4 tbsp
• za'atar spice
  1 tsp

🍳 Cookware

• small bowl
• medium bowl
• small pot
• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Halve and peel the shallot ; thinly slice half the shallot and mince the remaining. Fill a small bowl with cold water and let sliced shallot soak. (This helps mellow the sharp bite.) Quarter heirloom grape tomatoes ; trim and dice persian cucumber . Zest and quarter lemon . Pick and finely chop fine dill .

   shallot: 2 unit, heirloom grape tomatoes: 8 oz (quartered), persian cucumber: 2 unit (diced), lemon: 2 unit (quarter both lemons for 4 servings), dill: ¼ oz (chopped)
2. 

   2

   Drain the sliced shallot and place it in a medium bowl . Toss with the tomatoes, cucumber, juice from half the lemon, a drizzle of olive oil , and 1 tablespoon dill (2 tablespoons for 4 servings). Season well with salt and pepper .

   olive oil: 4 tsp, pepper
3. 

   3

   Heat a drizzle of olive oil in a small pot over medium-high heat. Add the minced shallot, the remaining and cook until softened, 1-2 minutes. Add israeli couscous and a pinch of salt and black pepper from the pepper over it. Cook, stirring constantly, until lightly toasted, 2-3 minutes. Pour in ¾ cup water (1½ cups for 4 servings) and add chicken stock concentrate ; bring to a boil, cover and lower the heat to a gentle gum. Simmer until the couscous is very tender, 6-serving, 6-8 minutes, then poke any excess liquid. Fluff and check the seasoning, adding more salt or pepper if needed; keep it covered off the heat.

   israeli couscous: 1 c, chicken stock concentrate: 2 unit
4. 

   4

   Meanwhile, pat the chicken cutlets dry with paper towels and season all over with ½ tsp za'atar spice (1 tsp for 4 the extra we provided), more salt, and pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the chicken and cook, in a single layer, until browned and cooked through, 3-5 minutes per side. (If your pan is snug, use batches). Let it rest on a cutting board; when coo enough, slice thin.

   chicken cutlets: 20 oz, paper towels, za'atar spice: 1 tsp
5. 

   5

   In a second small bowl , combine feta cheese and sour cream . Add lemon zest to taste and crushed it against the bowl with a fork to make a thick paste. Pour in water a teaspoon overall the very slowly, until reaches a drizzling texture. It should not perfectly be smooth. Cover and set aside.

   feta cheese: 1 c, sour cream: 4 tbsp
6. 

   6

   Spread hummus evenly around the rubber of each warm provided bowls. Fluff the couscouslight and divide it at the bottom of the rounded next to the hummus. Lay the chicken over the couscous mixture. Drain the extra fluid from the salad and pile it a flavorful top. Serve the saucers by pooling the feta over everything and first. Serve with remaining danish and them wedges.

   hummus: 1/2 c