Beef Shawarma Bowls with Harissa Vegetables & Cucumber Yogurt

Beef Shawarma Bowls

with Harissa Vegetables & Cucumber Yogurt

25 MIN
10 SmartPoints®
2 Servings
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From the Test Kitchen

In this fresh, hearty spin on the classic Middle Eastern dish, farro is tossed with smoky harissa-glazed green beans and peppers, then topped with dukkah-spiced beef. It’s all brought together with a cooling dollop of creamy Greek yogurt mixed with crisp cucumber, aromatic garlic, and preserved lemon purée.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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  • Nutrition
    PER SERVING
  • Calories
    510 Cals (est.)
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ingredients
Beef Shawarma Bowls with Harissa Vegetables & Cucumber Yogurt
Title
  • 10 oz Thinly Sliced Beef
  • ½ cup Semi-Pearled Farro
  • 2 cloves Garlic
  • 6 oz Green Beans
  • 1 Persian Cucumber
  • 4 oz Sweet Peppers
  • 1 Tbsp Red Harissa Paste
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 tsp Preserved Lemon Purée
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Dukkah Seasoning (Za'atar, Ground Coriander, Ground Fennel Seeds, Ground Cumin & Black Sesame Seeds)
Cook the farro:
1 Cook the farro:

Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm. 

Prepare the ingredients:
2 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Halve the green beans crosswise. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Quarter the cucumber lengthwise, then thinly slice crosswise. Place in a medium bowl and season with salt and pepper. 

Cook the beef:
3 Cook the beef:

While the farro continues to cook, separate the beef; pat dry with paper towels. Place in a bowl. Season with salt, pepper, and enough of the dukkah to coat (you may have extra). Stir to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon 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. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.

Cook & glaze the vegetables:
4 Cook & glaze the vegetables:

Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the halved green beans. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the quartered peppers and chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the harissa paste and 1/3 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until thoroughly combined and the vegetables are coated. Turn off the heat. Stir in the vinegar. Taste, then season with salt and pepper if desired.

Make the cucumber yogurt:
5 Make the cucumber yogurt:

While the vegetables cook, to the bowl of seasoned cucumber, add the yogurt, lemon purée, and as much of the garlic paste as you’d like. Stir to combine. Taste, then season with salt and pepper if desired. 

Finish the farro & serve your dish:
6 Finish the farro & serve your dish:

Add the glazed vegetables to the pot of cooked farro; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked beef and cucumber yogurt. Enjoy! 

Tips from Home Chefs

Cook the farro:
1 Cook the farro:

Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm. 

2 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Halve the green beans crosswise. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Quarter the cucumber lengthwise, then thinly slice crosswise. Place in a medium bowl and season with salt and pepper. 

Prepare the ingredients:
Cook the beef:
3 Cook the beef:

While the farro continues to cook, separate the beef; pat dry with paper towels. Place in a bowl. Season with salt, pepper, and enough of the dukkah to coat (you may have extra). Stir to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon 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. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.

4 Cook & glaze the vegetables:

Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the halved green beans. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the quartered peppers and chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the harissa paste and 1/3 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until thoroughly combined and the vegetables are coated. Turn off the heat. Stir in the vinegar. Taste, then season with salt and pepper if desired.

Cook & glaze the vegetables:
Make the cucumber yogurt:
5 Make the cucumber yogurt:

While the vegetables cook, to the bowl of seasoned cucumber, add the yogurt, lemon purée, and as much of the garlic paste as you’d like. Stir to combine. Taste, then season with salt and pepper if desired. 

6 Finish the farro & serve your dish:

Add the glazed vegetables to the pot of cooked farro; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked beef and cucumber yogurt. Enjoy! 

Finish the farro & serve your dish:
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