Gyro Bowl With Chicken And Feta

Ingredients: 1 loaf Gyro Meat ▢2 teaspoons olive oil ▢4 cups Israeli Couscous ▢2 cups Tzatziki ▢2 cups chard chopped ▢3 roma tomatoes chopped ▢1 large cucumber chopped ▢½ red onion thinly sliced ▢½ cup chickpeas drained and rinsed ▢1 cup feta ▢2 lemons sliced

Instructions: 1. Make the Gyro Meat according to package instructions. While it's cooling, cook the Israeli Couscous.

While the couscous is simmering, slice the Gyro Meat. Heat a skillet over medium-high heat, add olive oil, and pan-fry the sliced Gyro Meat for about 5-8 minutes or until browned. Prepare the Tzatziki sauce and set aside.

Once the couscous is cooked, remove the desired amount (4 cups for 6 servings) and evenly split it into bowls. Allow the couscous to cool slightly in the bowls while preparing the vegetables.

Once the couscous has cooled a bit and the vegetables are prepared, divide the chard among the bowls, followed by the cucumber, onion, chickpeas, fried gyro meat, and feta.

Top each bowl with some Tzatziki sauce and a squeeze of lemon juice. Serve immediately and enjoy fresh!

Store any leftovers in airtight containers in the fridge for up to 4 days. Enjoy your Gyro Couscous Bowl!