HF- Chicken Gyro Couscous BowlsAlice Morbey2023-09-16T19:04:09+00:00Array ( [recipe_id] => 72495 [name] => HF- Chicken Gyro Couscous Bowls [description] => Allergens - Wheat, Milk Difficulty - Easy [course] => lunch [prep_time_mins] => 0 [cooking_time_mins] => 30 [makes_or_serves] => serves [servings] => 2 [images] => Array ( ) [ingredients] => Array ( [0] => Array ( [amount] => 1 Unit [name] => Shallot ) [1] => Array ( [amount] => 1 Unit [name] => Persian Cucumber ) [2] => Array ( [amount] => 1/4 Ounce [name] => Dill ) [3] => Array ( [amount] => 1 Unit [name] => Chicken Stock Concentrate ) [4] => Array ( [amount] => 1 Teaspoon [name] => Za\'atar Spice ) [5] => Array ( [amount] => 2 Tablespoon [name] => Sour Cream (Contains Milk) ) [6] => Array ( [amount] => 4 Ounce [name] => Heirloom Grape Tomatoes ) [7] => Array ( [amount] => 1 Unit [name] => Lemon ) [8] => Array ( [amount] => 1/2 Cup [name] => Israeli Couscous (Contains Wheat) ) [9] => Array ( [amount] => 10 Ounce [name] => Chicken Cutlets ) [10] => Array ( [amount] => 1/2 Cup [name] => Feta Cheese (Contains Milk) ) [11] => Array ( [amount] => 4 Tablespoon [name] => Hummus ) ) [steps] => Array ( [0] => Array ( [description] => 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. ) [1] => Array ( [description] => 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. ) [2] => Array ( [description] => 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 ¾ cup water (1½ 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. ) [3] => Array ( [description] => Meanwhile, pat chicken dry with paper towels; season all over with ½ 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. ) [4] => Array ( [description] => 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.) ) [5] => Array ( [description] => 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. ) ) [nutrition] => Array ( [energy_kcal] => 630 [energy_kj] => 150.573613 [fat] => 28 [carbohydrate] => 51 [protein] => 41 [saturated_fat] => 9 [sugars] => 8 [fibre] => 7 [salt] => 1.825 [sodium] => 0.73 [fruit_veg_or_nuts_pct] => 0.00 [solid_or_liquid] => solid [serving_size] => [nutriscore_score] => [nutriscore_grade] => ) )