Quick Pearl Couscous with Za’atar Chicken, Cherry Tomatoes and Warm Feta Cream

Instructions

1. 1

   1. In a bowl, combine the chicken with 1 tablespoon olive oil, za’atar, sweet paprika, half of the salt, black pepper, and the zest of half a lemon.

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   2. Heat a large deep skillet over medium-high heat for 1 minute. If you like, you can also keep the finished dish warm in the oven at 100 °C / 210 °F.

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   3. Add the chicken to the skillet and cook for 4 to 5 minutes, stirring occasionally, until fully cooked and lightly caramelized. Transfer to a plate.

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   4. In the same skillet, add the remaining tablespoon of olive oil, the red onion, and garlic. Cook for 2 minutes until slightly softened.

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   5. Stir in the cherry tomatoes, honey, and 1 tablespoon lemon juice. Cook for 3 minutes, shaking or stirring, until some of the tomatoes burst and release their juices.

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   6. Add the pearl couscous and stir for 30 seconds so it absorbs the flavors. Pour in the hot chicken broth, add the remaining salt, and cook over medium heat for 8 minutes, stirring once or twice, until the couscous is tender and the liquid is almost absorbed.

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   7. Meanwhile, in a bowl, mix the feta cheese, Greek yogurt, and the remaining tablespoon of lemon juice. Mash with a fork or blend lightly into a rustic cream.

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   8. Return the chicken to the skillet and toss for 1 minute to warm it through with the couscous and tomatoes.

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   9. Turn off the heat. Spoon the warm feta cream over the skillet and finish with fresh parsley. Serve immediately.