Past Recipes
Za’atar Chicken and Couscous Bowls

Za’atar Chicken and Couscous Bowls with Tomatoes, Feta, and Greek Yogurt Sauce

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Don't get us wrong, 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 flavorful sauces and dressing; here, that's a tangy, creamy blend of za'atar, lemon, and Greek yogurt. A salad of feta, tomatoes, mint, and cilantro adds color and freshness, while ground chicken seasoned with more za'atar completes the meal.

  • Stovetop Only
  • Quick Cook
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Michelle

By Chef Michelle

  • Calories 920
  • Protein 58g
  • Total Carb 86g
  • Total Fat 39g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • grape tomatoes
    • 1/4 pint
    • grape tomatoes
  • cilantro
    • 1/4 ounce
    • cilantro
  • mint
    • 1/4 ounce
    • mint
  • baby spinach
    • 1 ounce
    • baby spinach
  • lemon
    • 1
    • lemon
  • red onion
    • 1
    • red onion
  • garlic
    • 1 clove
    • garlic
  • pine nuts
    • 2 tablespoons
    • pine nuts
  • crumbled feta cheese
    • 2 ounces
    • crumbled feta cheese
  • nonfat Greek yogurt
    • 1 container
    • nonfat Greek yogurt
  • za'atar spice mix
    • 1 tablespoon
    • za'atar spice mix
  • Moroccan couscous
    • 1/2 cup
    • Moroccan couscous
  • ground chicken
    • 12 ounces
    • ground chicken

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium pan
  • 6" small pot with lid

Allergens

Soy, Egg, Milk, Tree Nuts, Wheat

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    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 lemon. Peel onion, halve, and thinly slice. Mince garlic. Place pine nuts in a medium pan over medium-high heat. Toast, stirring, until golden and fragrant, 2-4 minutes. Transfer pine nuts to a medium bowl; reserve pan, off heat, for Step 4.

  2. Make yogurt sauce and salad

    Make yogurt sauce and salad

    To bowl with pine nuts, add feta, grape tomatoes, half of herbs, juice of ½ lemon, 1 tablespoon olive oil, ¼ 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. Cook couscous

    Cook couscous

    In a small pot, bring ¾ cup water to a boil over high heat. Then, remove pot from heat and immediately stir in couscous and ¼ teaspoon salt to combine. Cover pot and set aside until water is fully absorbed, 5-6 minutes.

  4. Sauté aromatics

    Sauté aromatics

    While couscous cooks, return pan from pine nuts to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add onion and garlic. Sauté, stirring, until beginning to soften, 3 minutes.

  5. Cook za'atar chicken

    Cook za'atar chicken

    To pan with aromatics, still over medium-high heat, add chicken, remaining za'atar, ½ teaspoon salt, and pepper as desired. Cook, breaking up meat, until browned, about 5 minutes. Stir in spinach to wilt, about 1 minute more. Remove pan from heat.

  6. Plate chicken and couscous bowls

    Plate chicken and couscous bowls

    Divide couscous between serving bowls. Top with za'atar chicken and tomato-feta salad. Dollop over Greek yogurt sauce and garnish with remaining herbs. Enjoy!

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