Za’atar Chicken and Israeli Couscous with Asparagus and Lemon Compote

The lemon compote is really the star of this dish and it is easily made by combining lemon segments with some agave syrup or honey and garnishing it over the chicken.  Sounds really simple I know, but it really adds a light, bright and slightly sweet note to the chicken.  Lemon and chicken go so well together and the hint of lemon in the couscous brings it all together.  Trader Joe’s had pink lemons this year which was a really nice addition.  They have a beautiful light green stripe and a gently pink tinged flesh which is acidic, but has a nice sweet under tone.  Any kind of lemon would work, and Meyer lemon might be easier to find.  Israeli couscous or Pearl couscous is a really creamy and risotto-like textured side dish and this one has the addition of kale, asparagus and Parmesan cheese.  I like to cook the couscous in chicken broth, but you can use water or vegetable stock, and when it is done I added sautéed kale and asparagus, a little lemon zest and juice and Parmesan cheese to taste.  The chicken is easily made by sprinkling za’atar spices with a little Aleppo pepper over each breast and cooking it.  To make the za’atar spice blend, combine toasted sesame seeds, sumac and thyme.  I garnished the dish with chives.   Click here for the recipe….