Beef Shawarma Bowls with Harissa-Glazed Carrots & Tzatziki Sauce

Beef Shawarma Bowls

with Harissa-Glazed Carrots & Tzatziki Sauce

30 MIN
4 Servings
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    From the Test Kitchen

    In this take on the classic Middle Eastern dish, hearty brown rice is topped with za’atar-spiced beef, roasted zucchini, and carrots glazed with smoky harissa and sweet maple syrup.

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    • Nutrition
      PER SERVING
    • Calories
      Cals (est.)
    fresh
    ingredients
    Beef Shawarma Bowls with Harissa-Glazed Carrots & Tzatziki Sauce
    Title
    • 4 Pocketless Pita
    • ¾ lb Carrots
    • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
    • 1 Zucchini
    • 2 cloves Garlic
    • 2 oz Arugula
    • 1 Tbsp Red Harissa Paste
    • 1½ Tbsps Maple Syrup
    • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
    • 4 Steaks
    • 1 cup Yellow Couscous
    Roast & finish the vegetables
    1 Roast & finish the vegetables

    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. Transfer the roasted carrots to the reserved bowl; add the maple syrup and harissa paste. Stir to coat. Taste, then season with salt and pepper if desired.

    Cook the couscous
    2 Cook the couscous

    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.

    Make the pita wedges
    3 Make the pita wedges

    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.

    Cook the steaks & serve your dish
    4 Cook the steaks & serve your dish

    Meanwhile, pat the steaks dry with paper towels; season on all sides with salt, pepper, and all but a pinch of the za’atar. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Once rested, find the lines of muscle (or grain); slice crosswise against the grain.Add the arugula to the pot of cooked couscous; stir to combine. Serve the finished couscous topped with the sliced steaks, glazed carrots, and zucchini pieces. Garnish with the remaining za’atar. Serve the pita wedges and tzatziki on the side. Enjoy! 

    *An instant-read thermometer should register 145°F.

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    Roast & finish the vegetables
    1 Roast & finish the vegetables

    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. Transfer the roasted carrots to the reserved bowl; add the maple syrup and harissa paste. Stir to coat. Taste, then season with salt and pepper if desired.

    2 Cook the couscous

    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.

    Cook the couscous
    Make the pita wedges
    3 Make the pita wedges

    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.

    4 Cook the steaks & serve your dish

    Meanwhile, pat the steaks dry with paper towels; season on all sides with salt, pepper, and all but a pinch of the za’atar. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Once rested, find the lines of muscle (or grain); slice crosswise against the grain.Add the arugula to the pot of cooked couscous; stir to combine. Serve the finished couscous topped with the sliced steaks, glazed carrots, and zucchini pieces. Garnish with the remaining za’atar. Serve the pita wedges and tzatziki on the side. Enjoy! 

    *An instant-read thermometer should register 145°F.

    Cook the steaks & serve your dish
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