Chicken Gyro Couscous Bowls with Hummus, Tomato-Cucumber Salad, and Creamy Feta Sauce

Ingredients

• Shallots

  Raw

  1 shallot (medium) or 43g

• Grape tomatoes

  Red, ripe, raw, year round average

  4 oz or 113g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Lemons

  Raw, without peel

  1 fruit, small or 58g

• Dill

  Fresh

  7g

• Couscous

  Cooked

  ½ cup, dry, yields or 264g

• Chicken stock

  Soup, home-prepared

  100g

• Topped Hummus Olive Tapenade and Za'atar Spice

  President's Choice

  ⅓ tbsp or 5g

• Feta cheese

  ½ cup, crumbled or 75g

• Sour cream

  Reduced fat, cultured

  2 tbsp or 30g

• Olive oil

  Salad or cooking

  4 tsp or 18g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Hummus

  Home prepared

  4 tbsp or 60g

• Chicken breast

  Broilers or fryers, meat only, raw

  10 oz or 284g

Directions

1. Wash and dry all produce. Halve and peel shallot; thinly slice half the shallot and mince remaining. Fill a small bowl with cold water; add sliced shallot and let soak. (TIP: This helps mellow its sharp bite.) Quarter tomatoes. Trim and dice cucumber. Zest and quarter lemon (quarter both lemons for 4 servings). Pick and finely chop fronds from dill.
2. Drain sliced shallot and place in a medium bowl. Toss with tomatoes, cucumber, juice from half the lemon, a drizzle of olive oil, and 1 TBSP dill (2 TBSP for 4). Season with salt and pepper.
3. Heat a drizzle of olive oil in a small pot over medium-high heat. Add minced shallot; cook until softened, 1-2 minutes. Add couscous and a pinch of salt and pepper. Cook, stirring, until toasted, 2-3 minutes. Add 3/4 cup water (11/2 cups for 4) and stock concentrate. Bring to a boil; cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. Drain any excess water, if necessary. Taste and season with salt and pepper. Keep covered off heat.
4. Meanwhile, pat chicken dry with paper towels; season all over with 1/2 tsp Za'atar Spice (1 tsp for 4 servings; we sent more), salt, and pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. (TIP: Work in batches, if necessary.) Transfer chicken to a cutting board. When cool enough to handle, thinly slice crosswise.
5. While chicken cooks, in a second small bowl, combine feta, sour cream, and lemon zest to taste; mash together with a fork. (TIP: If the feta is cold, massage in the bag first to soften.) Add water 1 tsp at a time until mixture reaches a drizzling consistency. (It's okay if the sauce isn't completely smooth.)
6. Spread hummus on one side of each serving bowl. Fluff couscous with a fork; divide between bowls next to hummus. Top couscous with chicken. Drain excess liquid from salad; arrange over hummus. Drizzle everything with feta sauce. Garnish with remaining dill if desired. Serve with remaining lemon wedges on the side.
7. Recipe by: HelloFresh (source: https://www.hellofresh.com/recipes/chicken-gyro-couscous-bowls-5db89647bf86901f1432f7a1)

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