Our chefs just can’t get enough of the warming, aromatic flavors of shawarma. In this hearty vegetarian riff on the dish, they ditch the meat for chickpeas and carrots that are roasted with the same earthy, fragrant spices. It’s all piled into bowls with apricot-studded couscous, roasted bell pepper, tangy pickled onion, and fresh cilantro. On top, a harissa yogurt sauce adds creamy contrast and smoky, spicy notes.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Shawarma Spice Blend
Veggie Stock Concentrate
• Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Drain, rinse, and pat chickpeas dry with paper towels. Halve, core, and thinly slice bell pepper into strips.
• Toss carrots on a baking sheet with a large drizzle of oil, 1 tsp Shawarma Spice (2 tsp for 4 servings), salt, and pepper. • Toss chickpeas on one side of a separate baking sheet with a large drizzle of oil, 1 tsp remaining Shawarma Spice (2 tsp for 4), salt, and pepper. (Be sure to measure the Shawarma Spice; we sent more.) • Toss bell pepper on empty side with a drizzle of oil, salt, and pepper.
• Roast carrots on middle rack and chickpeas and bell pepper on top rack until veggies are browned and tender and chickpeas are crispy, 18-22 minutes. TIP: It’s natural for chickpeas to pop a bit. Check on your veggies and chickpeas after 20 minutes; if carrots finish first, remove from oven and set aside.
*While veggies roast, pat chicken dry with paper towels; season all over with remaining Shawarma Spice, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board.**
• Meanwhile, halve, peel, and thinly slice half the onion (save the rest for another use). Quarter lemon. Finely chop cilantro. • In a small bowl, combine sliced onion, juice from two lemon wedges, a pinch of sugar, and salt. Set aside to pickle. • In a separate small bowl, combine yogurt, sour cream, ¼ tsp garlic powder (½ tsp for 4 servings), a squeeze of lemon juice, and as much harissa powder as you like. (You’ll use the rest of the garlic powder in the next step.) Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium-high heat. Add couscous and cook, stirring, until lightly toasted, 2-3 minutes. • Add stock concentrate, ¾ cup water (1½ cups for 4), remaining garlic powder, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. • Keep covered off heat.
• Once veggies and chickpeas are done, stir apricots into couscous; season with salt and pepper. • Divide couscous between bowls; arrange chickpeas, bell pepper, and carrots on top in separate sections. Drizzle with yogurt sauce. Top with cilantro and as much pickled onion (draining first) as you like. Halve remaining lemon wedge and serve on the side.
Thinly slice chicken crosswise; serve atop bowls before garnishing.