Beef Shawarma Bowls with Harissa Vegetables & Cucumber Yogurt

Beef Shawarma Bowls

with Harissa Vegetables & Cucumber Yogurt

25 MIN
10 SmartPoints®
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    510 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
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)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

Beef Shawarma Bowls

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:
Browse Steps
1 of 6