June 15, 2026 · 10 min

Shawarma-Spiced Chicken Couscous Bowls with Hummus

Lunch10 min340 cal / serving

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.

Ingredients

Hummus4 tablespoon HummusView ingredient guide
Sour Cream4 tablespoon Sour CreamView ingredient guide
Zucchini1 unit ZucchiniView ingredient guide
Lemon1 unit LemonView ingredient guide
Turmeric1 teaspoon TurmericView ingredient guide
Yogurt4 tablespoon YogurtView ingredient guide
Garlic1 clove GarlicView ingredient guide
French Couscous2.5 ounce French CouscousView ingredient guide
Tomato1 unit TomatoView ingredient guide
Chicken Cutlets10 ounce Chicken CutletsView ingredient guide
Scallions2 unit ScallionsView ingredient guide
Hot Sauce1 teaspoon Hot SauceView ingredient guide
Saltteaspoon (tsp) SaltView ingredient guide
Black Pepperteaspoon (tsp) Black PepperView ingredient guide

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.

Useful Cookware

A few helpful kitchen tools for this recipe, with relevant Amazon picks for each item.

Recipe Tips

For the best flavor, coat the chicken evenly with yogurt and shawarma spice before cooking.

Add the turmeric and chicken stock concentrate directly to the couscous cooking liquid so the seasoning distributes throughout.

Use lemon in two places: a squeeze over the roasted vegetables and another in the garlic sauce for brightness.

Drizzle the hot sauce lightly at first, then add more to taste.

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.

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