Shawarma-Spiced Chicken Couscous Bowls with Hummus

These shawarma-spiced chicken couscous bowls bring together tender chicken strips, golden turmeric couscous, roasted zucchini and tomato and creamy hummus in one satisfying dish.

A quick garlicky sour cream sauce, fresh lemon, scallions and a drizzle of hot sauce add brightness, richness and a little heat to every bite.

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Ingredients

4 tablespoon HummusView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

2.5 ounce French CouscousView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prep the produce: cut the zucchini and tomato into bite-size pieces, mince the garlic, trim and thinly slice the scallions and cut the lemon into wedges.
2. Cut the chicken cutlets into strips. In a bowl, combine the chicken with the yogurt, shawarma spice blend, salt and black pepper until evenly coated.
3. Spread the zucchini and tomato on a baking sheet. Season with salt and black pepper, then roast until softened and lightly browned. Squeeze a little lemon juice over the roasted vegetables.
4. Cook the French couscous according to package directions, adding the chicken stock concentrate and turmeric to the cooking liquid so the couscous turns golden and savory. Fluff before serving.
5. Cook the marinated chicken strips in a skillet until browned and cooked through.
6. In a small bowl, stir together the sour cream, minced garlic, a squeeze of lemon juice, salt and black pepper to make a garlicky white sauce.
7. Divide the turmeric couscous among bowls. Top with roasted zucchini and tomato, shawarma-spiced chicken, hummus and the garlicky sour cream sauce.
8. Finish with sliced scallions and a drizzle of hot sauce. Serve with any remaining lemon wedges.

Recipe Tips

FAQ

Can I make the garlicky white sauce less intense?

Yes. Use less minced garlic or add extra sour cream to soften the garlic flavor.

What should I do if my couscous tastes plain?

Make sure the turmeric and chicken stock concentrate are stirred into the cooking liquid, then season with salt and black pepper after fluffing.

Can I leave off the hot sauce?

Yes. The hot sauce is a finishing drizzle, so you can skip it or serve it on the side.