Shawarma Chicken & Couscous Bowl with Marinated Vegetables & Dijon-Tahini Sauce

Shawarma Chicken & Couscous Bowl

with Marinated Vegetables & Dijon-Tahini Sauce

25 MIN
2 Servings
Wellness at Blue Apron
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From the Test Kitchen

Here, fluffy couscous combines with sweet dates and crumbles of feta to create the base for our shawarma-spiced chicken. You'll top it all with crisp, marinated vegetables and a rich, tangy sauce.
15-18 PersonalPoints range per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW Recommended
  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
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fresh
ingredients
Shawarma Chicken & Couscous Bowl with Marinated Vegetables & Dijon-Tahini Sauce
Title
  • 10 oz Boneless Chicken Breast Pieces
  • ½ cup Pearl Couscous
  • 1 Persian Cucumber
  • 4 oz Grape Tomatoes
  • 1 clove Garlic
  • 1½ oz Feta Cheese
  • 2 Tbsps Tahini
  • 2 Tbsps Apple Cider Vinegar
  • 1 Tbsp Dijon Mustard
  • 1 oz Dried Medjool Dates
  • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
  • 2 tsps Honey
time-saving
tips & techniques
How To: Peel Garlic
How To: Properly Salt Cooking Water
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the dressing
1 Prepare the ingredients & make the dressing

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the cucumber lengthwise; thinly slice crosswise. Halve the tomatoes. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the sliced cucumber, halved tomatoes, half the vinegar, 1 tablespoon of olive oil, and as much of the garlic paste as you'd like; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Pit and roughly chop the dates. In a bowl, whisk together the tahini, honey (kneading the packet before opening), mustard, remaining vinegar, 1 tablespoon of olive oil, and 1 tablespoon of water; season with salt and pepper.

Cook the couscous
2 Cook the couscous

Add the couscous to the pot of boiling water. Cook, uncovered, 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the chicken
3 Cook the chicken

Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat; stir to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.  

Finish the couscous & serve your dish
4 Finish the couscous & serve your dish

To the pot of cooked couscous, add the chopped dates, cheese (crumbling before adding), and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished couscous topped with the cooked chicken and marinated vegetables (including any liquid). Drizzle with the sauce. Enjoy! 

Tips from Home Chefs

Shawarma Chicken & Couscous Bowl

Prepare the ingredients & make the dressing
1 Prepare the ingredients & make the dressing

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the cucumber lengthwise; thinly slice crosswise. Halve the tomatoes. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the sliced cucumber, halved tomatoes, half the vinegar, 1 tablespoon of olive oil, and as much of the garlic paste as you'd like; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Pit and roughly chop the dates. In a bowl, whisk together the tahini, honey (kneading the packet before opening), mustard, remaining vinegar, 1 tablespoon of olive oil, and 1 tablespoon of water; season with salt and pepper.

2 Cook the couscous

Add the couscous to the pot of boiling water. Cook, uncovered, 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the couscous
Cook the chicken
3 Cook the chicken

Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat; stir to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.  

4 Finish the couscous & serve your dish

To the pot of cooked couscous, add the chopped dates, cheese (crumbling before adding), and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished couscous topped with the cooked chicken and marinated vegetables (including any liquid). Drizzle with the sauce. Enjoy! 

Finish the couscous & serve your dish
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