Shawarma-Spiced Chicken Couscous Bowls with Roasted Veggies and Harissa Yogurt

These shawarma-spiced chicken couscous bowls are packed with bold flavors and textures. Tender chicken, crispy roasted chickpeas and caramelized carrots are served over fluffy couscous studded with sweet dried apricots. A quick pickled onion adds brightness, while the creamy harissa yogurt sauce brings a smoky, spicy kick.

This recipe is perfect for a weeknight dinner that feels special. The components come together in about 40 minutes and the combination of warm spices, tangy pickles and cooling sauce is absolutely irresistible. Plus, it’s all made on two sheet pans for easy cleanup.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

0.67 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

1 ounce Dried ApricotsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) SugarView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in the middle and top positions. Wash and dry all produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Drain and rinse chickpeas; pat very dry with paper towels. Halve, core and thinly slice bell pepper into strips.
2. On a baking sheet, toss carrots with a large drizzle of oil, 1 tsp Shawarma Spice Blend (2 tsp for 4 servings), salt and pepper. On a second sheet, toss chickpeas on one side with a large drizzle of oil, 1 tsp Shawarma Spice Blend (2 tsp for 4), salt and pepper. Toss bell pepper on the empty side with a drizzle of oil, salt and pepper.
3. Roast carrots on the middle rack and chickpeas and bell pepper on the top rack until veggies are browned and tender and chickpeas are crispy, 18-22 minutes. Check after 20 minutes; if carrots finish first, remove and set aside.
4. Meanwhile, halve, peel and thinly slice half the onion (save the rest for another use). Quarter the 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 another 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. Add water 1 tsp at a time until drizzling consistency. Season with salt and pepper.
5. 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.
6. Once veggies and chickpeas are done, stir apricots into couscous; season with salt and pepper. Divide couscous among bowls; arrange chickpeas, bell pepper and carrots on top in separate sections. Drizzle with yogurt sauce. Top with cilantro and as much pickled onion (drained) as you like. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will differ. Israeli couscous is larger and takes about 6-8 minutes; regular couscous cooks in about 5 minutes after steeping.

Can I make this vegetarian?

Absolutely! Omit the chicken and double the chickpeas or add roasted tofu for protein.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently and add fresh cilantro before serving.