Chicken Shawarma Bowls

• Halve cucumber lengthwise; thinly slice crosswise into half-moons. Finely dice tomato. Halve, peel, and thinly slice shallot. Zest and quarter lemon. • In a small bowl, combine sour cream and remaining garlic to taste. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

• In a second medium bowl, combine cucumber, tomato, and half the shallot. Toss with a drizzle of olive oil, a big squeeze of lemon juice, a pinch of lemon zest, salt, and pepper.

• Meanwhile, heat a drizzle of olive oil in a large, preferably nonstick, pan over medium heat. • Remove chicken from marinade; allow excess to drip off. Add chicken to pan and cook until browned and cooked through, 6-8 minutes per side. TIP: Medium heat is key in preventing the marinade from burning. If chicken begins to brown too quickly, lower the heat. • Turn off heat; transfer chicken to a cutting board. Once cool enough to handle, slice crosswise.

• While chicken cooks, heat a drizzle of olive oil in a small pot over medium-high heat. Add remaining shallot; cook until slightly softened, 1 minute. • Add stock concentrates, remaining Shawarma Spice, ¾ cup water, 1 TBSP butter, and a pinch of salt. (For 4 servings, use 1½ cups water and 2 TBSP butter.) • Once boiling, stir in couscous; cover pot and remove from heat. Let stand until water has absorbed and couscous is tender, at least 5 minutes.