Shawarma-Spiced Salmon Couscous Bowls

Name: Shawarma-Spiced Salmon Couscous Bowls with Roasted Veggies, Chickpeas, Pickled Onion & Harissa Yogurt Sauce
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 9 oz Carrot; 1 Chickpeas; 1 Bell Pepper; 1 tbsp Shawarma Spice Blend; 2 1/2 oz Israeli Couscous; 1 Egg; 1 tsp Garlic Powder; 1 Onion; 1 Lemon; 1/4 oz Cilantro; 2 tbsp Greek Yogurt; 1 1/2 tbsp Sour Cream; 1 tbsp Harissa Powder; 1 oz Apricots; Butter; Cooking Oil; Salt; Black Pepper; Granulated Sugar; 10 oz Salmon

with Roasted Veggies, Chickpeas, Pickled Onion & Harissa Yogurt Sauce

By Recipe0 System

In this hearty vegetarian riff on shawarma, our chefs ditch the meat for chickpeas and carrots, roasted with the same earthy, fragrant spices. It’s all piled into bowls with apricot-studded couscous, roasted bell pepper, tangy pickled onion, and fresh cilantro. Harissa yogurt sauce adds cooling, creamy contrast and smoky, spicy notes.

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

9 oz Carrot
1 Chickpeas
1 Bell Pepper
1 tbsp Shawarma Spice Blend
2 1/2 oz Israeli Couscous
1 Egg
1 tsp Garlic Powder
1 Onion
1 Lemon
1/4 oz Cilantro
2 tbsp Greek Yogurt
1 1/2 tbsp Sour Cream
1 tbsp Harissa Powder
1 oz Apricots
Butter
Cooking Oil
Salt
Black Pepper
Granulated Sugar
10 oz Salmon

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Drain, rinse, and pat chickpeas very dry with paper towels. Halve, core, and thinly slice bell pepper into strips.
2

Toss carrots on a baking sheet with a large drizzle of oil, 1 tsp Shawarma Spice Blend (2 tsp for 4 servings), salt, and pepper.

Toss chickpeas on one side of a second sheet with a large drizzle of oil, 1 tsp Shawarma Spice Blend (2 tsp for 4), salt, and pepper. (Be sure to measure the Shawarma Spice Blend—we sent more.)

Toss bell pepper on empty side with a drizzle of oil, salt, and pepper.
3

Roast carrots on middle rack and chickpeas and bell pepper on top rack until veggies are browned and tender and chickpeas are crispy, 18-22 minutes. TIP: Check on your veggies and chickpeas after 20 minutes; if carrots finish first, remove from oven and set aside.
4

Meanwhile, halve, peel, and thinly slice half the onion (save the rest for another use). Quarter lemon. Finely chop cilantro.

In a small bowl, combine onion, juice from two lemon wedges, a pinch of sugar, and salt. Set aside to pickle.

In a separate small bowl, combine yogurt, sour cream, 1⁄4 tsp garlic powder (1⁄2 tsp for 4 servings), a squeeze of lemon juice, and as much harissa powder as you like. (You’ll use the rest of the garlic powder in the next step.) Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
5

Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium-high heat. Add couscous and cook, stirring, until lightly toasted, 2-3 minutes.

Add stock concentrate, 3⁄4 cup water (1 1⁄2 cups for 4), remaining garlic powder, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Keep covered off heat.

While couscous cooks, pat chicken* or salmon* dry with paper towels. Season all over with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Cook chicken until cooked through, 3-5 minutes per side, or cook salmon (skin sides down) until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Transfer to a cutting board to rest.
6

Once veggies and chickpeas are done, stir apricots into couscous; season with salt and pepper.

Divide couscous between bowls; arrange chickpeas, bell pepper, and carrots on top in separate sections. Drizzle with yogurt sauce. Top with cilantro and as much pickled onion (draining first) as you like. Serve with any remaining lemon wedges on the side.

Slice chicken crosswise (skip slicing salmon!). Serve chicken or salmon atop bowls.

Salmon is fully cooked when internal temperature reaches 145°.

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