Chicken Kofta & Lemony Couscous Bowls
with Pickled Cabbage & Mint Tzatziki
- Milk
- Wheat
If you’ve never tried kofta, allow us to introduce you! You’ll find this dish across the Middle East, Central and South Asia, and North Africa and it's made of ground meat (in this case, chicken) shaped into patties, meatballs, or kebabs. Here, it’s paired with a refreshing tzatziki sauce, pickled red cabbage, and a big helping of lemony couscous.
Ingredients
1 unit
Veggie Stock Concentrate
3 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Ground Chicken
¼ ounce
Mint
1 unit
Lemon
10 teaspoon
White Wine Vinegar
1 unit
Mini Cucumber
1 tablespoon
Shawarma Spice Blend
4 ounce
Shredded Red Cabbage
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 teaspoon
Garlic Powder
¾ cup
Israeli Couscous
(Contains: Wheat)
Not included in your delivery
3 teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Sugar
1 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
In a small pot, bring couscous, stock concentrate, and 1 cup water (2 cups for 4 servings) to a boil. Once boiling, cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes.
-
Meanwhile, wash and dry produce.
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Quarter lemon. Trim and grate cucumber on the largest holes of a box grater. De-stem mint; finely chop leaves.
-
Once couscous is done, drain if necessary. Stir in 1 TBSP olive oil (2 TBSP for 4 servings), juice from half the lemon, salt, and pepper. Keep covered off heat until ready to serve.
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In a small microwave-safe bowl, combine vinegar, 3 TBSP water, 2 tsp sugar, and a pinch of salt (6 TBSP water and 4 tsp sugar for 4 servings).
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Stir in cabbage; microwave for 1 minute. Refrigerate until ready to serve.
-
In a large bowl, combine chicken*, panko, half the garlic powder (you'll use the rest later), Shawarma Spice Blend, salt (we used ¾ tsp; 1½ tsp for 4 servings), and pepper. Form into small patties, 2-3 per person.
-
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium heat. Add patties and cook until browned and cooked through, 3-4 minutes per side.
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In a second small bowl, combine cucumber, mint, sour cream, remaining garlic powder, a pinch of salt, and pepper.
-
Divide couscous between bowls. Top with chicken kofta, pickled cabbage (draining first), and mint tzatziki in separate sections. Serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the dish's unique flavors, especially the kofta and tzatziki, though some found it bland and wanted more seasoning.
- Ease of prep: Quick and easy for most, but some felt it took longer than the stated 20 minutes to prepare.
- Suggestions: Consider adding extra spices to the kofta, using yogurt instead of sour cream for tzatziki, and pickling cabbage longer for better flavor.
- Portions: Some wanted more couscous or sauce; others felt there was too much cabbage.
- Texture: A few found the chicken patties dry; try making them smaller or cooking at lower heat for juicier results.
