chicken shawarma couscous bowl

Name: Chicken Shawarma Couscous Bowl
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: ## FOR THE CHICKEN; 4 boneless chicken thighs cut into strips; 1/3 cup(s) olive oil; 2 teaspoon(s) salt; 4 clove(s) garlic minced; 1/2 lemon juiced; 2 teaspoon(s) paprika; 1 tablespoon(s) cumin; 1 teaspoon(s) each coriander & turmeric; 1/4 teaspoon(s) cinnamon; ## COUSCOUS; 1 1/2 cup(s) water or chicken stock; 1 cup(s) couscous; salt and pepper; ## TOPPINGS; 1 cup(s) mixed greens; 1/2 cup(s) edamame thawed; 1/4 cup(s) red onions sliced; 1/4 cup(s) fresh parsley chopped; 1/2 cup(s) green peas thawed; 1/4 cup(s) bean sprouts; 1/2 cup(s) diced cucumber; ## FOR THE DRESSING; 1 dash(es) vanilla greek yogurt; lemon juiced; 1 head garlic roasted; 3 tablespoon(s) olive oil; salt and pepper

9 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Jan 23, 2021

This chicken is so flavorful. You can use any veggies you want. Drain a can of chickpeas is good with this also

Rate

prep time 15 Min

cook time 20 Min

method Bake

yield 4 serving(s)

Ingredients

FOR THE CHICKEN
4 boneless chicken thighs cut into strips
1/3 cup olive oil
2 teaspoons salt
4 cloves garlic minced
1/2 lemon juiced
2 teaspoons paprika
1 tablespoon cumin
1 teaspoon each coriander & turmeric
1/4 teaspoon cinnamon
COUSCOUS
1 1/2 cups water or chicken stock
1 cup couscous
salt and pepper
TOPPINGS
1 cup mixed greens
1/2 cup edamame thawed
1/4 cup red onions sliced
1/4 cup fresh parsley chopped
1/2 cup green peas thawed
1/4 cup bean sprouts
1/2 cup diced cucumber
FOR THE DRESSING
1 dash vanilla greek yogurt
lemon juiced
1 head garlic roasted
3 tablespoons olive oil
salt and pepper

How To Make chicken shawarma couscous bowl

Step 1

For the chicken. Mix all the ingredients together except for chicken. Add the chicken and let marinate for at least 30 minutes. Could marinate overnight.

Step 2

For the dressing To roast the garlic. Preheat oven 325 degrees. Cut the top off the head of garlic. Drizzle with olive oil and sprinkle a little salt over. Wrap in tin foil and roast in oven 30 minutes. Let it cool. Pinch the garlic out of the skins into a food processor. Add the remaining ingredients for the dressing and process until smooth. Taste and adjust for salt. Set aside in the fridge to let the flavors meld.
Step 3

Preheat oven 400 degrees. Line a baking sheet with parchment paper. Lay out the chicken strips in a single layer. Bake in oven about 15 minutes until chicken is no longer pink. Remove from oven and set aside.
Step 4

For the Couscous. Bring the water or chicken stock to a boil. Add the couscous and let cook until all the liquid is absorbed and the couscous is soft. Taste and adjust for salt and pepper.
Step 5

To assemble the dish. Add the couscous to the bottom of a bowl. Top with chicken strips. Arrange the veggies around the chicken. Top with the dressing.
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