Shawarma Chickpea Couscous Bowls
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Shawarma Chickpea Couscous Bowls

Shawarma Chickpea Couscous Bowls

with Roasted Veggies, Pickled Shallot & Harissa Yogurt Sauce

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.


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

Total Time40 minutes
Prep Time10 minutes


serving amount

9 ounce


13.4 ounce


1 unit

Bell Pepper

1 tablespoon

Shawarma Spice Blend

2.5 cup

Israeli Couscous

(Contains Wheat)

1 unit

Veggie Stock Concentrate

1 teaspoon

Garlic Powder

1 unit


1 unit


¼ ounce


2 tablespoon


(Contains Milk)

2 tablespoon

Sour Cream

(Contains Milk)

1 tablespoon

Harissa Powder

1 ounce

Dried Apricots

Not included in your delivery

1 tablespoon


(Contains Milk)

5 teaspoon

Olive Oil





Nutrition Values

/ 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.


Paper Towel
Baking Sheet
Small Bowl
Medium Pot



• 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.

Prep Veggies & Chickpeas

• Toss carrots on a baking sheet with a large drizzle of olive 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 olive oil, 1 tsp Shawarma Spice (2 tsp for 4), salt, and pepper. • Toss bell pepper on empty side with a drizzle of olive oil, salt, and pepper.

Roast Veggies & Chickpeas

• 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 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.

Make Pickles & Sauce

• 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 (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.

Cook Couscous

• 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.

Finish & Serve

• 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.

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