Shawarma-Spiced Chickpea Couscous Bowls
with Roasted Veggies, Pickled Onion & Harissa Yogurt Sauce
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
9 ounce
Carrots
1 unit
Chickpeas
1 unit
Bell Pepper
1 tablespoon
Shawarma Spice Blend
1 unit
Red Onion
1 unit
Lemon
¼ ounce
Cilantro
2 tablespoon
Yogurt
(Contains Milk)
1.5 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Garlic Powder
1 tablespoon
Harissa Powder
2.5 ounce
Israeli Couscous
(Contains Wheat)
1 unit
Veggie Stock Concentrate
1 ounce
Dried Apricots
Not included in your delivery
Salt
Pepper
5 teaspoon
Cooking Oil
Sugar
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• 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 ½-inch-thick pieces. Drain, rinse, and pat chickpeas very dry with paper towels. Halve, core, and thinly slice bell pepper into strips.
• 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.
• 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 18 minutes; if carrots finish first, remove from oven and set aside.
• 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, 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 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.
