Chicken Shawarma Bowls

Name: Chicken Shawarma Bowls with Couscous, Israeli Salad & Garlicky White Sauce
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 4 tbsp Hummus; 4 tbsp Sour Cream; 2 unit Chicken Stock Concentrate; 1 Lemon; 4 tbsp Greek Yogurt; 1 clove Garlic; 1 Cucumber; 1 tbsp Shawarma Spice Blend; 2 1/2 oz Couscous; 1 Tomato; 10 oz Chicken Cutlets; 1 tsp Hot Sauce; 1 unit Shallot; 2 tbsp Olive Oil, tbsp; 1 tbsp Butter, tbsp; 4 tsp Salt, tsp

with Couscous, Israeli Salad & Garlicky White Sauce

By Recipe0 System

Buckle up, because the power bowl just got a whole lot more powerful. Yep, this Mediterranean-style dish is a veritable one-bowl feast that’s positively bursting with flavor. Fluffy turmeric-spiced couscous is topped with yogurt-marinated chicken strips, lemony roasted zucchini and tomato, creamy hummus, garlicky white sauce, and a drizzle of hot sauce. Yep, it doesn’t get much better than digging into all that!

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

4 tbsp Hummus
4 tbsp Sour Cream
2 unit Chicken Stock Concentrate
1 Lemon
4 tbsp Greek Yogurt
1 clove Garlic
1 Cucumber
1 tbsp Shawarma Spice Blend
2 1/2 oz Couscous
1 Tomato
10 oz Chicken Cutlets
1 tsp Hot Sauce
1 unit Shallot
2 tbsp Olive Oil, tbsp
1 tbsp Butter, tbsp
4 tsp Salt, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry all produce.

Peel and mince garlic.

In a medium bowl, combine yogurt, half the garlic, half the Shawarma Spice (you’ll use the rest later), 1 TBSP olive oil, 1 tsp salt, and pepper. (For 4 servings, use 2 TBSP olive oil and 2 tsp salt.)

Pat chicken* dry with paper towels; add to bowl and turn to coat. Set aside to marinate.
2

Halve cucumber lengthwise; thinly slice crosswise into half-moons. Finely dice tomato. Halve, peel, and thinly slice shallot. Zest and quarter lemon.

In a small bowl, combine sour cream and remaining garlic to taste. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
3

In a second medium bowl, combine cucumber, tomato, and half the shallot. Toss with a drizzle of olive oil, a big squeeze of lemon juice, a pinch of lemon zest, salt, and pepper.
4

Meanwhile, heat a drizzle of olive oil in a large, preferably nonstick, pan over medium heat.

Remove chicken from marinade; allow excess to drip off. Add chicken to pan and cook until browned and cooked through, 6-8 minutes per side. TIP: Medium heat is key in preventing the marinade from burning. If chicken begins to brown too quickly, lower the heat.

Turn off heat; transfer chicken to a cutting board. Once cool enough to handle, slice crosswise.
5

While chicken cooks, heat a drizzle of olive oil in a small pot over medium-high heat. Add remaining shallot; cook until slightly softened, 1 minute.

Add stock concentrates, remaining Shawarma Spice, ¾ cup water, 1 TBSP butter, and a pinch of salt. (For 4 servings, use 1½ cups water and 2 TBSP butter.)

Once boiling, stir in couscous; cover pot and remove from heat. Let stand until water has absorbed and couscous is tender, at least 5 minutes.
6

Fluff couscous with a fork; add a pinch of lemon zest and season with salt and pepper.

Divide couscous between bowls; top with chicken and add salad to one side. Dollop with hummus. Drizzle with white sauce and hot sauce to taste. Serve with remaining lemon wedges on the side.

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