Method

1. In a large bowl, mix the lemon zest and juice, olive oil, parsley, za'atar, garlic,shawarma spices, and salt.
2. Add the chicken breasts,mix, thenset aside;marinate for 15 to 30 minutes or cover and refrigerate overnight.
3. Cook the couscous in boiling, salted water according to the package directions.Then,drain and toss with the chickpeas in a bowl.
4. Preheatthe broiler to high, with the oven rack set closest to the heat source.
5. Place the chicken on a foil-lined baking sheet.
6. Broil the chicken 5-6 minutes per side, until the meat turns golden brown and feels firm to the touch.
7. Let it rest for about 10 minutes and then slice it into ½-inch thick pieces.
8. To serve,spread some of the tahini sauce (see instructions below)over the bottom of a large serving platter.
9. Spoon the couscous mixture over the sauce.
10. Arrange the sliced chicken on top and sprinkle with the remaining parsley leaves.
11. Serve warm or at room temperature, with additional sauce on the side.
12. In a food processor, pulse all the ingredients or whisk in a bowl until smooth.
13. Add more water if necessary to achieve a loose mayonnaise-like consistency.
14. Taste and season with more salt if needed.