Cook This Tonight: Za’atar Chicken and Couscous Bowls

Welcome to Cook This Tonight! Every week we’ll bring you an original Plated recipe fresh off our menus to help lessen the effort of last-minute weeknight dinner planning, so you can make time for what’s worth it.

We love a quinoa or brown rice bowl but this version, starring Moroccan couscous, has us swooning. The tiny grains are perfect for soaking up the tangy, creamy blend of za’atar, lemon, and Greek yogurt. Let every bite of this quick-cook dinner transport you out of that midweek funk.

Couscous Bowl

Za’atar Chicken and Couscous Bowls

(Serves 4)

¾ pint grape tomatoes
½ ounce cilantro
½ ounce mint
4 ounces baby spinach
2 lemons
1 red onion
2 cloves garlic
¼ cup pine nuts
4 ounces crumbled feta cheese
2 containers nonfat Greek yogurt
2 tablespoons za’atar spice mix
1 cup Moroccan couscous
1½ pounds ground chicken
olive oil
kosher salt
black pepper

Got a helper in the kitchen tonight? They can toss the salad and stir the Greek yogurt sauce in Step 2, then garnish the finished bowls in Step 6.

1. Rinse all produce. Halve grape tomatoes. Roughly chop cilantro leaves and stems. Roughly chop mint leaves, discarding stems. Pat spinach dry with paper towel and roughly chop. Halve lemons. Peel onion, halve, and thinly slice. Mince garlic. Place pine nuts in a large pan over medium-high heat. Toast, stirring to prevent burning, until golden and fragrant, 2–4 minutes. Transfer pine nuts to a medium bowl; reserve pan, off heat, for Step 4.

2. To bowl with pine nuts, add feta, grape tomatoes, half of herbs, juice of 1 lemon, 2 tablespoons olive oil, ½ teaspoon salt, and pepper as desired. Toss to combine. In a small bowl, stir together Greek yogurt, half of za’atar, and juice of remaining lemon; taste and add salt and pepper as desired. Set Greek yogurt sauce and tomato-feta salad aside for Step 6.

3. In a small pot, bring 1½ cups water to a boil over high heat. Then, remove pot from heat and immediately stir in couscous and ½ teaspoon salt to combine. Cover pot and set aside until water is fully absorbed, 5–6 minutes. Because it cooks by absorbing hot liquid until soft and fluffy, Moroccan couscous doesn’t need to be boiled or drained like other pastas.
4. While couscous cooks, return pan from pine nuts to medium-high heat with 2 tablespoons olive oil. When oil is shimmering, add onion and garlic. Sauté, stirring, until beginning to soften, 3 minutes.

5. To pan with aromatics, still over medium-high heat, add chicken, remaining za’atar, 1 teaspoon salt, and pepper as desired. Cook, breaking up meat, until browned, about 5 minutes. Stir in spinach to wilt, 1–2 minutes more. Remove pan from heat.

6. Divide couscous among serving bowls. Top with za’atar chicken and tomato-feta salad. Dollop over Greek yogurt sauce and garnish with remaining herbs.

Looking for the 2-serving version of this recipe? We’ve got you covered at

Did you know Plated also offers dessert? Try it today!

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