Shawarma Chickpea Couscous Bowls
with Roasted Veggies, Pickled Shallot & Harissa Yogurt Sauce
Our chefs just can’t get enough of the warming, aromatic flavors of shawarma. In this hearty vegetarian riff on the dish, they ditch the meat for chickpeas and carrots that are roasted with the same earthy, fragrant spices. It’s all piled into bowls with apricot-studded couscous, roasted bell pepper, tangy pickled shallot, and fresh cilantro. On top, a harissa yogurt sauce adds creamy contrast and smoky, spicy notes.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
9 ounce
Carrots
13.4 ounce
Chickpeas
1 unit
Bell Pepper
1 tablespoon
Shawarma Spice Blend
2.5 cup
Israeli Couscous
(Contains Wheat)
1 unit
Veggie Stock Concentrate
1 teaspoon
Garlic Powder
1 unit
Shallot
1 unit
Lemon
¼ ounce
Cilantro
2 tablespoon
Yogurt
(Contains Milk)
2 tablespoon
Sour Cream
(Contains Milk)
1 tablespoon
Harissa Powder
1 ounce
Dried Apricots
Not included in your delivery
1 tablespoon
Butter
(Contains Milk)
5 teaspoon
Olive Oil
Salt
Pepper
Sugar
Nutrition Values
Utensils
Instructions
• Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Drain, rinse, and pat chickpeas dry with paper towels. Halve, core, and thinly slice bell pepper into strips.
• Toss carrots on a baking sheet with a large drizzle of olive oil, 1 tsp Shawarma Spice (2 tsp for 4 servings), salt, and pepper. • Toss chickpeas on one side of a separate baking sheet with a large drizzle of olive oil, 1 tsp Shawarma Spice (2 tsp for 4), salt, and pepper. • Toss bell pepper on empty side with a drizzle of olive oil, salt, and pepper.
• 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: It’s natural for the chickpeas to pop a bit. Check on your veggies and chickpeas after 20 minutes; if carrots finish first, remove from oven and set aside.
• Meanwhile, halve, peel, and thinly slice shallot. Quarter lemon. Finely chop cilantro. • In a small bowl, combine shallot, juice from half the lemon, a pinch of sugar, and salt. Set aside to pickle. • In a separate small bowl, combine yogurt, sour cream, ¼ tsp garlic powder (½ 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.
• 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, ¾ cup water (1½ 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.
• Once veggies 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 shallot (draining first) as you like. Halve remaining lemon wedge and serve on the side.
