Za'atar-Spiced Chicken & Couscous with Sweet & Spicy Walnut Topping
Tim Hollingsworth

Za'atar-Spiced Chicken & Couscous

with Sweet & Spicy Walnut Topping

Group Created with Sketch. 35 min
Mediterranean Diet i
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 660 Cals/serving

For four weeks, we’re partnering with Tim Hollingsworth, award-winning chef and restaurant owner, whose family inspires his love of food, and even a few signature dishes!

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ingredients
Za'atar-Spiced Chicken & Couscous with Sweet & Spicy Walnut Topping
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ½ cup Yellow Couscous
  • 1 Lemon
  • 4 oz Grape Tomatoes
  • 2 Persian Cucumbers
  • 1 bunch Mint
  • ¼ cup Roasted Walnuts
  • 1 Tbsp Date Syrup
  • ¼ cup Labneh Cheese
  • 1½ Tbsps Golden Raisins
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
  • ¼ tsp Crushed Red Pepper Flakes

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Prepare the ingredients & rehydrate the raisins
1 Prepare the ingredients & rehydrate the raisins

GRILL: Preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Wash and dry the fresh  produce. Roughly chop the walnuts. Zest the lemon to get 1 teaspoon (or use the small side of a box grater). Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Place the raisins in a bowl and cover with hot water; set aside to rehydrate at least 10 minutes. Small dice the cucumbers. Halve the tomatoes. Combine the diced cucumbers and halved tomatoes in a large bowl; season with salt, pepper, and up to half the za’atar. Stir to coat. In a separate bowl, combine the labneh and a drizzle of olive oil; season with salt and pepper. Pick the mint leaves off the stems. 

2 Make the walnut topping

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped walnuts;  season with salt. Cook,  stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant. Add the date syrup, lemon juice (carefully, as the liquid may splatter), 2 tablespoons of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until most of the liquid has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan. 

Make the walnut topping
Cook the couscous
3 Cook the couscous

In a small pot, combine the couscous and 3/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Cover to keep warm.

4 Cook the chicken

STOVE: Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the remaining za’atar. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board.

GRILL: Meanwhile, pat the chicken dry with paper towels; place in a bowl. Drizzle with olive oil and season with salt,  pepper, and the remaining za’atar. Turn to coat. Grill the  seasoned chicken 7 to 8 minutes per side, or until browned and cooked through.* Transfer to a cutting board.

*An instant-read thermometer should register 165°F.

Cook the chicken
Finish the couscous & serve your dish
5 Finish the couscous & serve your dish

To the bowl of seasoned tomatoes and cucumbers, add the cooked couscous, rehydrated raisins (draining before adding), lemon zest, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished couscous topped with the sliced chicken, seasoned labneh, and walnut topping. Garnish with the mint leaves (tearing just before adding). Enjoy!