Harissa Chicken and Couscous Bowls with Roasted Veggies and Pickled Onion

These shawarma-inspired bowls are packed with warm, aromatic spices and vibrant textures. Tender chicken and chickpeas are roasted with a fragrant shawarma spice blend, alongside sweet carrots and bell pepper. The fluffy Israeli couscous gets a fruity twist with chopped dried apricots, while quick-pickled red onion adds a bright, tangy crunch.

A dollop of harissa yogurt sauce brings creamy, smoky heat that ties everything together. It’s an easy, one-pan meal that feels special enough for a weekend dinner but comes together on a weeknight.

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Ingredients

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

1 ounce Dried ApricotsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a small bowl, combine the shawarma spice blend, garlic powder and harissa powder. Set aside.
3. On the prepared baking sheet, toss the carrots, bell pepper strips and half of the sliced red onion with 1 tablespoon olive oil, half of the spice mixture and a pinch of salt and pepper. Roast for 10 minutes.
4. Meanwhile, in a small bowl, combine the remaining sliced red onion with the juice of half the lemon and a pinch of salt. Set aside to quick-pickle.
5. After 10 minutes, remove the baking sheet. Add the chickpeas and chicken cutlets to the sheet, sprinkle with the remaining spice mixture and toss everything together. Return to the oven and roast for another 15-20 minutes, until chicken is cooked through and vegetables are tender.
6. While the chicken roasts, cook the couscous: In a small saucepan, bring 1 cup water and the veggie stock concentrate to a boil. Stir in the couscous and chopped apricots, reduce heat to low, cover and simmer for 8-10 minutes until tender. Fluff with a fork.
7. Make the harissa yogurt sauce: In a small bowl, whisk together the yogurt, sour cream and remaining lemon juice. Season with salt and pepper to taste.
8. To serve, divide the couscous among bowls. Top with the roasted vegetables, chickpeas and sliced chicken. Garnish with pickled onion and chopped cilantro. Drizzle with harissa yogurt sauce.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute the chicken with tofu, shrimp or even more chickpeas for a vegetarian version. Adjust cooking time as needed.

What can I use instead of Israeli couscous?

Regular couscous, quinoa or rice work well. If using regular couscous, follow package instructions and skip the stock concentrate or add it to the cooking water.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.