Shawarma Trout Couscous Bowls

Name: Shawarma Trout Couscous Bowls with Roasted Veggies, Chickpeas, Pickled Onion & Harissa Yogurt Sauce
Total time: 40 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 9 ounce Carrots; 1 unit Chickpeas; 1 unit Bell Pepper; 1 tablespoon Shawarma Spice Blend; 2.5 ounce Israeli Couscous; 1 unit Veggie Stock Concentrate; 1 teaspoon Garlic Powder; 1 unit Red Onion; 1 unit Lemon; ¼ ounce Cilantro; 2 tablespoon Yogurt; 1.5 tablespoon Sour Cream; 1 tablespoon Harissa Powder; 1 ounce Dried Apricots; 1 tablespoon Butter; 1 teaspoon Cooking Oil; Salt; Pepper; Sugar; 10 ounce Steelhead Trout

with Roasted Veggies, Chickpeas, Pickled Onion & Harissa Yogurt Sauce

Recipe Development TeamPublished on July 06, 2022

4.9

(16)

Get Free Steak + 10 Free Meals

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.

Tags:

Spicy

•Climate Superstar

Allergens:

Wheat

•Milk

•Fish

The quantities provided above are averages only.

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

Total Time40 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

9 ounce

Carrots

1 unit

Chickpeas

1 unit

Bell Pepper

1 tablespoon

Shawarma Spice Blend

2.5 ounce

Israeli Couscous

(Contains: Wheat)

1 unit

Veggie Stock Concentrate

1 teaspoon

Garlic Powder

1 unit

Red Onion

1 unit

Lemon

¼ ounce

Cilantro

2 tablespoon

Yogurt

(Contains: Milk)

1.5 tablespoon

Sour Cream

(Contains: Milk)

1 tablespoon

Harissa Powder

1 ounce

Dried Apricots

10 ounce

Steelhead Trout

(Contains: Fish)

Not included in your delivery

1 tablespoon

Butter

(Contains: Milk)

1 teaspoon

Cooking Oil

Salt

Pepper

Sugar

Nutrition Values

/ per serving

Calories1160 kcal

Fat58 g

Saturated Fat15 g

Carbohydrate116 g

Sugar27 g

Dietary Fiber16 g

Protein45 g

Cholesterol105 mg

Sodium980 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

•Paper Towel

•Peeler

•Strainer

•Baking Sheet

•Small Bowl

•Medium Pot

•Large Pan

Instructions

• 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 1⁄2-inch-thick pieces. Drain, rinse, and pat chickpeas very 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 second 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.

• 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, 1⁄4 tsp garlic powder (1⁄2 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, 3⁄4 cup water (1 1⁄2 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 or trout dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium- high heat. Cook chicken until cooked through, 3-5 minutes per side; or cook trout (skin sides down) until skin is crispy, 5-6 minutes, then flip and cook until cooked through, 4-6 minutes more. Transfer to a cutting board to rest.

• 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 chicken or trout atop bowls.