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Shawarma Chickpea Couscous Bowls

Shawarma Chickpea Couscous Bowls

with Roasted Veggies, Pickled Shallot & Harissa Yogurt Sauce

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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 shallot, and fresh cilantro. On top, a harissa yogurt sauce adds creamy contrast and smoky, spicy notes.

Tags:Veggie
Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

9 ounce

Carrots

13.4 ounce

Chickpeas

1 unit

Bell Pepper

1 tablespoon

Shawarma Spice Blend

½ cup

Israeli Couscous

(ContainsWheat)

1 unit

Veggie Stock Concentrate

1 teaspoon

Garlic Powder

1 unit

Shallot

1 unit

Lemon

¼ ounce

Cilantro

2 tablespoon

Yogurt

(ContainsMilk)

2 tablespoon

Sour Cream

(ContainsMilk)

1 tablespoon

Harissa Powder

1 ounce

Dried Apricots

Not included in your delivery

1 tablespoon

Butter

(ContainsMilk)

5 teaspoon

Olive Oil

Salt

Pepper

Sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3222 kJ
Calories770 kcal
Fat27 g
Saturated Fat7 g
Carbohydrate107 g
Sugar27 g
Dietary Fiber17 g
Protein20 g
Cholesterol25 mg
Sodium610 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Peeler
Strainer
Baking Sheet
Small Bowl
Medium Pot
Instructionsarrow up iconarrow up icon
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1

• Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry all 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.

2

• Toss carrots on a baking sheet with a large drizzle of olive oil, 1 tsp Shawarma Spice, salt, and pepper. • Toss chickpeas on one side of a separate baking sheet with a large drizzle of olive oil, 1 tsp Shawarma Spice (be sure to measure), salt, and pepper. Toss bell pepper on empty side with a drizzle of olive oil, salt, and pepper. • 4 SERVINGS: Use 2 tsp Shawarma Spice with both carrots and chickpeas.

3

• Roast carrots on middle rack and chickpeas and bell pepper on top rack until veggies are browned and tender and chickpeas are crispy, 25-30 minutes. • TIP: It’s natural for the chickpeas to pop a bit. Check on your veggies and chickpeas after 20 minutes; if carrots finish first, remove from oven and set aside.

4

• Meanwhile, halve, peel, and thinly slice shallot. Quarter lemon. Finely chop cilantro. • In a small bowl, combine shallot, juice from half the lemon, a pinch of sugar, and salt. Set aside to pickle. • In a separate small bowl, combine yogurt, sour cream, ¼ tsp garlic powder (you’ll use the rest in the next step), a squeeze of lemon juice, and as much harissa as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. • 4 SERVINGS: Use ½ tsp garlic powder.

5

• Melt 1 TBSP butter 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, 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. • 4 SERVINGS: Use 2 TBSP butter and 1½ cups water.

6

• Once veggies 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 shallot (draining first) as you like. Halve remaining lemon wedge and serve on the side.