• Wash and dry all produce. • Halve and peel shallot; thinly slice one half and mince remaining. Fill a small bowl with cold water; add sliced shallot and soak. (TIP: This helps mellow its sharp bite.) Dice tomato. Trim and dice cucumber. Zest and quarter lemon (for 4 servings, zest 1 lemon and quarter both). Pick and finely chop fronds from dill.

• Drain sliced shallot and place in a medium bowl. Toss with tomato, cucumber, juice from half the lemon, a drizzle of olive oil, and 1 TBSP chopped dill (2 TBSP for 4 servings). Season with salt and pepper.

• 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. • Stir in 3/4 cup water (11/2 cups for 4 servings) 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 liquid if necessary. Taste and season with salt and pepper. • Keep covered off heat until ready to serve.

• Meanwhile, pat chicken* dry with paper towels; season all over with 1/2 tsp Za’atar Spice (1 tsp for 4 servings), salt, and pepper. (Be sure to measure the Za’atar Spice—we sent more.) • Heat a 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. Once cool enough to handle, thinly slice crosswise.

• 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 package first to soften.) Add water 1 tsp at a time until mixture reaches a drizzling consistency. (It’s OK if the sauce isn’t completely smooth.)

• 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 chopped dill if desired. Serve with remaining lemon wedges on the side.