Never Not Eating Za'atar Chicken and Couscous Bowl

Golden chicken coated in Never Not Eating Za'atar, toasted Israeli couscous and roasted broccoli make a bowl with plenty going on. A lemony tahini sauce brings it together, while parsley and mint keep each bite fresh. Get a little of everything on your fork, and keep a lemon wedge handy for the finish.

The Stuff:

• 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 Never Not Eating Za'atar
• 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

The Method:

1. Preheat oven to 425°F. Heat 1 tablespoon oil in a medium saucepan over medium-high. Smash 1 of the garlic cloves. Add couscous and smashed garlic to saucepan; cook, stirring often, until golden brown, 2 to 3 minutes. Add 1 1/2 cups water and 1 teaspoon salt. Bring to a boil over medium-high. Cover and reduce heat to medium-low; cook, undisturbed, until tender, about 14 minutes. Remove from heat, and fluff using a fork.
2. Meanwhile, toss together broccoli florets, 2 tablespoons oil, 1 teaspoon salt, and crushed red pepper on a large rimmed baking sheet; spread in a single layer. Roast the broccoli in the oven until tender but not browned, 12 to 15 minutes.
3. Sprinkle chicken evenly with pepper and 1 teaspoon salt. Place Never Not Eating Za'atar in a wide, shallow bowl. Dip chicken in Never Not Eating Za'atar until evenly coated.
4. Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Working in 2 batches, cook chicken until light golden brown, about 2 minutes per side. Transfer to the baking sheet with the broccoli. Wipe skillet clean between batches; repeat process with remaining 2 tablespoons oil and chicken. Transfer baking sheet to the oven and cook until the broccoli is lightly charred and the chicken registers 165°F with an instant-read thermometer inserted into thickest portion of, 5 to 7 minutes.
5. Grate remaining garlic clove. Whisk together tahini, 2 tablespoons of the lemon juice, and remaining 3 tablespoons water, 1/2 teaspoon salt, and grated garlic in a small bowl.
6. Toss together parsley, mint, and remaining 1 teaspoon oil and 1 teaspoon lemon juice in a medium bowl. Season to taste with additional salt and pepper. Serve parsley salad with chicken, broccoli, couscous, tahini sauce, and lemon wedges.