
By Eddy
Shawarma Chicken & Couscous Bowl
18 steps
Prep:15min
From the Test Kitchen
Here, fluffy couscous combines with sweet dates and crumbles of feta to create the base for our shawarma-spiced chicken. You'll top it all with crisp, marinated vegetables and a rich, tangy sauce.
Updated at: Thu, 17 Aug 2023 02:28:15 GMT
Nutrition balance score
Good
Glycemic Index
55
Low
Glycemic Load
31
High
Nutrition per serving
Calories686.8 kcal (34%)
Total Fat33 g (47%)
Carbs56.6 g (22%)
Sugars17.4 g (19%)
Protein41.6 g (83%)
Sodium830.3 mg (42%)
Fiber5.6 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings

10 ozBoneless Chicken Breast
Pieces

½ cupPearl Couscous

1persian cucumber

4 ozgrape tomatoes

1clove garlic

1.5 ozfeta cheese

2 tbspstahini

2 tbspsapple cider vinegar

1 Tbspdijon mustard

1 ozdried medjool dates

1 Tbspshawarma spice blend
ground coriander, cumin seeds, garlic powder, smoked sweet paprika, ground turmeric

2 tspshoney

1 tablespoonolive oil

1 tablespoonwater

salt

pepper
Instructions
Prepare the ingredients & make the dressing
Step 1
Remove the honey from the refrigerator to bring to room temperature.

Step 2
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.

Step 3
Wash and dry the fresh produce.


Step 4
Halve the cucumber lengthwise; thinly slice crosswise.

Step 5
Halve the tomatoes.

Step 6
Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste.

Step 7
In a bowl, combine the sliced cucumber, halved tomatoes, half the vinegar, 1 tablespoon of olive oil, and as much of the garlic paste as you'd like; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.







Step 8
Pit and roughly chop the dates.

Step 9
In a bowl, whisk together the tahini, honey (kneading the packet before opening), mustard, remaining vinegar, 1 tablespoon of olive oil, and 1 tablespoon of water; season with salt and pepper.








Cook the couscous
Step 10
Add the couscous to the pot of boiling water. Cook, uncovered, 5 to 7 minutes, or until tender. Turn off the heat.


Step 11
Drain thoroughly and return to the pot.
Cook the chicken
Step 12
Meanwhile, pat the chicken dry with paper towels; place in a bowl.

Step 13
Season with salt, pepper, and enough of the spice blend to coat; stir to coat.



Step 14
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.
Step 15
Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned.
Step 16
Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.
Finish the couscous & serve your dish
Step 17
To the pot of cooked couscous, add the chopped dates, cheese (crumbling before adding), and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired.



Step 18
Serve the finished couscous topped with the cooked chicken and marinated vegetables (including any liquid). Drizzle with the sauce. Enjoy!
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