Beef Shawarma Bowls

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the zucchini lengthwise, then halve crosswise; transfer to a sheet pan. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Place the carrot pieces in a bowl. Drizzle each with olive oil and season with salt and pepper; toss to coat. Arrange the seasoned zucchini in an even layer, cut side down, on one side of the sheet pan. Reserving the bowl, arrange the seasoned carrots in an even layer on the other side of the sheet pan. Roast 18 to 20 minutes, or until the vegetables are browned and tender when pierced with a fork. Transfer the roasted zucchini to a cutting board and carefully cut crosswise into 1/2-inch pieces. In the reserved bowl, combine the maple syrup and harissa paste. Transfer the roasted carrots to the bowl; stir to coat. Taste, then season with salt and pepper if desired. 

Meanwhile, in a medium pot, combine the couscous, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork.

If you prefer to use the  microwave, wrap the pitas in a damp paper towel; microwave on high 1 minute, or until heated through  and pliable. If you prefer to use the oven, wrap the pitas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through and pliable. Transfer to a cutting board and carefully unwrap. Cut each pita into 4 wedges.

Meanwhile, peel and roughly chop 2 cloves of garlic. Separate the beef; pat dry with paper towels. Season with salt and pepper. In a large pan (nonstick,  if you have one), heat 2 teaspoons of olive oil  on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and all but a pinch of the za’atar. Cook, stirring occasionally, 2 to 3 minutes, or until the beef is browned and just cooked through. Turn off the heat. To the pot of cooked couscous, add the arugula and 1 teaspoon of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished couscous topped with the cooked beef, glazed carrots, and zucchini pieces. Garnish with the  remaining za’atar. Serve the pita wedges and tzatziki on the side. Enjoy!