- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Roasted broccoli, herby chicken, and a garlicky couscous come together with a lemon-tahini sauce in this weeknight-friendly bowl dinner.
Ingredient:
- 7 tablespoons, plus 1 teaspoon olive oil, divided
- 2 garlic cloves, peeled and divided
- 1 cup uncooked Israeli couscous
- 1 1/2 cups, plus 3 tablespoons water, divided
- 3 1/2 teaspoons kosher salt, divided, plus more to taste
- 1/2 teaspoon crushed red pepper
- 1 (1- to 1 1/2-pound) head broccoli, cut into 2-inch florets
- 4 (5- to 6-ounce) chicken cutlets (about 1/2-inch thick)
- 1/2 teaspoon black pepper, plus more to taste
- 1/4 cup za’atar seasoning
- 1/4 cup tahini
- 2 tablespoons, plus 1 teaspoon fresh lemon juice, divided, plus lemon wedges for serving
- 1 cup fresh flat-leaf parsley leaves, torn
- 1/4 cup fresh mint leaves, torn
