Shawarma Chicken & Couscous Bowl

Name: Shawarma Chicken & Couscous Bowl
Prep time: 15 min
Total time: 15 min
Cuisine: Middle Eastern
Ingredients: 10 oz Boneless Chicken Breast Pieces; ½ cup Pearl Couscous; 1 Persian Cucumber; 4 oz Grape Tomatoes; 1 clove Garlic; 1½ oz Feta Cheese; 2 Tbsps Tahini; 2 Tbsps Apple Cider Vinegar; 1 Tbsp Dijon Mustard; 1 oz Dried Medjool Dates; 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric); 2 tsps Honey; 1 tablespoon of olive oil; 1 tablespoon water; salt and pepper

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

Low

Glycemic Load

High

Nutrition per serving

Calories686.6 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.

honey2 tsps

Step 2

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

Pot

Step 3

Wash and dry the fresh produce.

persian cucumber1

grape tomatoes4 oz

Step 4

Halve the cucumber lengthwise; thinly slice crosswise.

persian cucumber1

Step 5

Halve the tomatoes.

grape tomatoes4 oz

Step 6

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

clove garlic1

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.

apple cider vinegar2 tbsps

olive oil1 tablespoon

grape tomatoes4 oz

persian cucumber1

clove garlic1

salt

pepper

Step 8

Pit and roughly chop the dates.

dried medjool dates1 oz

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.

tahini2 tbsps

apple cider vinegar2 tbsps

dijon mustard1 Tbsp

honey2 tsps

olive oil1 tablespoon

water1 tablespoon

salt

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.

Pot

Pearl Couscous½ cup

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.

Boneless Chicken Breast10 oz

Step 13

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

shawarma spice blend1 Tbsp

salt

pepper

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.

Pearl Couscous½ cup