Step 1

Melt 2 TBSP butter in a medium pot over medium-high heat. Add couscous and cook, stirring, until browned and toasted, 1-2 minutes. Stir in stock concentrates and 3 cups water. Bring to a boil and cook until al dente, 8-10 minutes. (TIP: If water evaporates before couscous is al dente, add more water, ¼ cup at a time.) Turn off heat.

Step 2

Meanwhile, wash and dry all produce. Zest lemons until you have 2 tsp; quarter lemons. Pat chicken dry with paper towels; season with salt, pepper, and half the za’atar.

Step 3

Heat 4 tsp olive oil in a large pan over medium-high heat. Working in batches if necessary, add chicken in a single even layer. Cook, stirring occasionally, until browned and cooked through, 6-8 minutes.

Step 4

Add spinach, 2 TBSP butter, and juice from 4 lemon wedges to couscous. Cook on low heat, stirring, until spinach has wilted, 3-4 minutes. Turn off heat. Taste and season with salt and pepper.

Step 5

In a small bowl, combine sour cream, half the lemon zest, a squeeze of lemon juice, and enough water to give mixture a drizzling consistency. (TIP: Start with 1 tsp water and add more as needed.) Season with salt and pepper.

Step 6

Divide couscous between bowls. Top with chicken. Sprinkle with a pinch of remaining za’atar (we used ¼ tsp) and lemon zest. Drizzle with crema. Serve with any remaining lemon wedges on the side for squeezing over.