If couscous fell off your radar for a while, it's time to dial back in with this fluffy veg-packed dish. Couscous is so easy-going that you can mix just about anything through the tiny balls of pasta to add hefty flavour to quick dinners. We've thrown in fragrant dill, protein-rich chickpeas and za'atar-buttered lemon chicken for box-ticking bowls of goodness.
Zest lemon. Peel and crush garlic. Place butter, Za'atar Bazaar, lemon zest, garlic and pepper in a small bowl and mix to combine.
Slice chicken horizontally to yield 2 thinner pieces. Thinly slice zucchini. Chop tomato into 2cm pieces. Rinse and drain chickpeas.
Heat ½ the oil in a frypan over medium-high heat. Add chicken and cook for 3 minutes each side or until caramelised and cooked through. Add za'atar butter and turn chicken to coat. Remove from pan and wrap in aluminium foil with any remaining butter. Return frypan to heat.
Heat remaining oil in frypan over high heat. Add zucchini and cook, stirring occasionally, for 2–3 minutes or until zucchini is caramelised and soft.
Dissolve stock cube into 180ml (3⁄4 cups) boiling water. Remove frypan from heat. Add couscous and stock to frypan and cover with a lid. Set aside for 5 minutes to cook couscous. Fluff with a fork.
Roughly chop dill. Add tomato, chickpeas, dill and pepper to couscous and mix to combine. Slice chicken. Divide couscous between bowls and top with chicken. Drizzle over any remaining pan juices and serve with lemon and tzatziki on the side.