Turmeric Couscous Chicken Shawarma Bowls with Garlic White Sauce

Get ready for a bowl that packs a punch of Mediterranean flavor. This dish layers fluffy turmeric-spiced couscous with tender yogurt-marinated chicken strips, lemony roasted zucchini and tomato, creamy hummus and a drizzle of garlicky white sauce and hot sauce. Every bite is a burst of savory, tangy and spicy goodness.

It’s a complete meal in one bowl that’s both satisfying and vibrant. The combination of textures-from the soft couscous to the juicy chicken and crisp veggies-makes this a weeknight winner. Plus, it comes together quickly with simple ingredients.

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Ingredients

4 tablespoon HummusView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView 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

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a small bowl, combine yogurt, half the shawarma spice blend and a pinch of salt. Add chicken cutlets and turn to coat. Set aside to marinate.
3. Halve the lemon. Cut one half into wedges for serving; juice the other half. Dice the tomato and cucumber into small cubes. Finely chop the shallot. Mince the garlic.
4. In a medium pot, bring 1/2 cup water and chicken stock concentrate to a boil. Stir in couscous, cover and remove from heat. Let stand 5 minutes, then fluff with a fork. Stir in butter and a pinch of salt.
5. On the prepared baking sheet, toss zucchini (if using) and tomato with 1 tablespoon olive oil, remaining shawarma spice blend and salt. Roast for 10 minutes.
6. While vegetables roast, heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook chicken cutlets until golden and cooked through, about 4-5 minutes per side. Let rest, then slice.
7. In a small bowl, mix sour cream, minced garlic and a squeeze of lemon juice to make the white sauce. Season with salt.
8. To assemble bowls: divide couscous among bowls. Top with sliced chicken, roasted vegetables, a dollop of hummus and a drizzle of white sauce. Add hot sauce and lemon wedges on the side. Serve.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute with lamb, beef or even tofu. Adjust cooking time accordingly.

What can I use instead of couscous?

Quinoa, rice or bulgur wheat work well as substitutes.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 3 days. Reheat gently.