For the chicken:

1. Place the chicken in a large zip-top bag or wrap with plastic wrap. Use a meat tenderizer to pound the chicken to even thickness.
2. Pat the chicken dry with a paper towel. Season both sides with salt and pepper. Rub the za’atar seasoning evenly over the chicken breasts.
3. Heat a large pan over medium-high heat, then add olive oil. Cook the chicken for 6-7 minutes per side, or until a meat thermometer inserted into the thickest part of the chicken breast reaches 165ºF.
4. Remove the chicken from the pan and let it rest on a cutting board for 5-10 minutes. Then cut the chicken into cubes.

For the couscous:

1. Add water, pearled couscous, bouillon cubes, and a pinch of salt to a pot over high heat. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes until water is absorbed. Cover and let it sit for 5 minutes. Fluff with a fork and serve.

For the sides:

1. Follow my instructions to make a homemade sun-dried tomato hummus, or use store-bought hummus.
2. Follow my instructions to make an easy homemade tzatziki.
3. Follow my instructions to make a simple shirazi salad.

To assemble the bowl:

1. Plate the couscous.
2. Top with cubed chicken.
3. Add a large scoop of shirazi salad to the bowl.
4. Add a generous dollop each of hummus and tzatziki.
5. Add crumbled feta on top.
6. Serve and enjoy!