Za'atar Chicken Couscous Plates
Juicy za’atar chicken, fluffy couscous, and a lemony cucumber salad make a bright dinner in one pan and one bowl.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (184 reviews)
INSPIRED BY
An original weeknight plate built around the quick pairing of za’atar chicken, couscous, and cool lemon yogurt.
Story
I like dinners that make the table feel generous without asking the cook to juggle five pans. The couscous gives the chicken a soft landing, and the cucumber salad keeps every bite lively. Za’atar does the heavy lifting here, bringing a little earthiness and citrus in one shake. It is the kind of plate I can put down in the middle and watch everyone assemble their favorite ratio.
By Casey
Ingredients
- 1 1/4 lb boneless, skinless chicken cutlets
- 1 1/2 tbsp olive oil, divided
- 1 1/2 tsp za’atar
- 1/2 tsp garlic powder
- 3/4 tsp kosher salt
- 1 cup instant couscous
- 1 cup low-sodium chicken broth
- 1/2 English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup plain Greek yogurt
- 1 tbsp lemon juice
- 2 tbsp chopped parsley
Instructions
- Season the chicken with za’atar, garlic powder, and 1/2 teaspoon salt, then let it stand while the pan heats.
- Bring the broth to a simmer in a small saucepan, stir in the couscous, cover, and remove from the heat for 5 minutes.
- Heat 1 tablespoon oil in a large skillet over medium-high heat and cook the chicken for 4 minutes per side, until browned and cooked through.
- Fluff the couscous with a fork and fold in the cucumber, tomatoes, parsley, lemon juice, and remaining salt.
- Stir the yogurt with the remaining oil and a squeeze of lemon until smooth and spoonable.
- Slice the chicken, divide the couscous among plates, and finish with the yogurt spooned over the top.
Chef Tips
- Ask the butcher for thin cutlets, or gently pound regular chicken breasts to an even thickness.
- Use vegetable broth if that is what you have in the pantry.
- Keep the couscous covered for the full 5 minutes so it steams instead of turning gummy.
- Add a pinch of red pepper flakes to the yogurt for a warmer finish.
Cook's Notes
- Pound chicken to an even thickness for fast, juicy cooking.
- Keep the couscous covered while it steams.
- Add yogurt at the table so the herbs stay fresh.