Melt 1 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 concentrate and 13/4 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, 1/4 cup at a time.) Turn off heat.

Meanwhile, wash and dry all produce. Zest lemon until you have 1 tsp; quarter lemon. Pat chicken dry with paper towels; season with salt, pepper, and half the za’atar.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken in a single even layer. Cook, stirring occasionally, until browned and cooked through, 6-8 minutes.

Add spinach, 1 TBSP butter, and juice from 2 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.

In a small bowl, combine sour cream, half the lemon zest, a squeeze of lemon juice, and 1 tsp water. Season with salt and pepper.

Divide couscous between bowls.Top with chicken. Sprinkle with a pinch of remaining za’atar (we used 1/4 tsp) and lemon zest. Drizzle with crema. Serve with any remaining lemon wedges on the side for squeezing over.