Shawarma-Spiced Chicken Couscous Bowls
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Shawarma-Spiced Chicken Couscous Bowls

Shawarma-Spiced Chicken Couscous Bowls

with Roasted Veggies, Pickled Onion & Harissa Yogurt Sauce

In this hearty vegetarian riff on shawarma, our chefs ditch the meat for chickpeas and carrots, 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. Harissa yogurt sauce adds cooling, 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


1 unit


1 unit

Bell Pepper

1 tablespoon

Shawarma Spice Blend

1 unit

Red Onion

1 unit


¼ ounce


2 tablespoon


(Contains Milk)

1.5 tablespoon

Sour Cream

(Contains Milk)

1 teaspoon

Garlic Powder

1 tablespoon

Harissa Powder

2.5 ounce

Israeli Couscous

(Contains Wheat)

1 unit

Veggie Stock Concentrate

1 ounce

Dried Apricots

10 ounce

Chicken Cutlets

Not included in your delivery



6 teaspoon

Cooking Oil


1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories940 kcal
Fat33 g
Saturated Fat8 g
Carbohydrate111 g
Sugar25 g
Dietary Fiber15 g
Protein51 g
Cholesterol130 mg
Sodium990 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
Large Pan



• 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 very 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 oil, 1 tsp Shawarma Spice Blend (2 tsp for 4 servings), salt, and pepper. • Toss chickpeas on one side of a second sheet with a large drizzle of oil, 1 tsp Shawarma Spice Blend (2 tsp for 4), salt, and pepper. (Be sure to measure the Shawarma Spice Blend—we sent more.) • Toss bell pepper on empty side with a drizzle of 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: Check on your veggies and chickpeas after 18 minutes; if carrots finish first, remove from oven and set aside.

Make Pickles & Sauce

• 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 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.

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.

While couscous cooks, pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board to rest.

Finish & Serve

• 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. Serve with any remaining lemon wedges on the side.

Slice chicken crosswise; serve atop bowls.

Chicken is fully cooked when internal temperature reaches 165°.