In a small pot, boil ¾ cup water; add a pinch of salt, 2 tsp of oil + stir in ½ of couscous; turn off heat, cover + let stand 5 min; fluff with fork; add to bowls

Wash, then slice zucchini into ¼-inch rounds; heat 1 tbsp oil in skillet over med-high, add to pan, season with salt/pep + sauté 3-4 min until tender; divide to bowls

Heat a skillet over med-high heat, pour chicken + juice into pan, break up chicken, heat 2 min, flip + cook 2-3 more until warmed + browned; add to bowls; dollop on 1-2 tbsp tzatziki bowls