Shawarma Chicken & Couscous Skillet with Lemon Labneh & Harissa Sauce
Easy Prep & Cleanup

Shawarma Chicken & Couscous Skillet

with Lemon Labneh & Harissa Sauce

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Chefs! To start the new year off with a clean slate, we’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. For this one-skillet dish, we're calling on the bold, warming flavors of shawarma (a Middle Eastern street-food favorite) by spicing our chicken and yellow couscous with a blend of coriander, cumin, and turmeric, then topping it all with a spicy red and cooling white sauce.
13 green SmartPoints® per serving
10 blue SmartPoints® per serving
10 purple SmartPoints® per serving
To learn more about WW and SmartPoints® 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 SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint 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.

600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
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fresh
ingredients
Shawarma Chicken & Couscous Skillet with Lemon Labneh & Harissa Sauce
Title
  • 10 oz Chopped Chicken Breast
  • ½ cup Yellow Couscous
  • 2 Scallions
  • 6 oz Green Beans
  • 2 Tbsps Dried Currants
  • 1 Tbsp Capers
  • ¼ cup Labneh Cheese
  • 1 Tbsp Red Harissa Paste
  • 1 tsp Preserved Lemon Purée
  • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
  • 1 Red, Yellow, Or Orange Bell Pepper
time-saving
tips & techniques
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans; cut into 2-inch pieces. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. 

Start the skillet
2 Start the skillet

Pat the chicken dry with paper towels; season with salt, pepper and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons 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. Add the green bean pieces, diced pepper, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. 

Finish the skillet
3 Finish the skillet

Add the couscous, currants, and capers to the pan. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 1 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover tightly with a lid (or foil) and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Stir to combine. Taste, then season with salt and pepper if desired.

Make the sauces & serve your dish
4 Make the sauces & serve your dish

Meanwhile, in a bowl, combine the harissa paste and 1 tablespoon of water. In a separate bowl, combine the lemon purée, labneh, and 1 tablespoon of water; season with salt and pepper. Serve the finished skillet drizzled with the lemon labneh and as much of the harissa sauce as you'd like, depending on how spicy you'd like the dish to be. Garnish with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

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Shawarma Chicken & Couscous Skillet

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans; cut into 2-inch pieces. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. 

2 Start the skillet

Pat the chicken dry with paper towels; season with salt, pepper and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons 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. Add the green bean pieces, diced pepper, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. 

Start the skillet
Finish the skillet
3 Finish the skillet

Add the couscous, currants, and capers to the pan. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 1 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover tightly with a lid (or foil) and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Stir to combine. Taste, then season with salt and pepper if desired.

4 Make the sauces & serve your dish

Meanwhile, in a bowl, combine the harissa paste and 1 tablespoon of water. In a separate bowl, combine the lemon purée, labneh, and 1 tablespoon of water; season with salt and pepper. Serve the finished skillet drizzled with the lemon labneh and as much of the harissa sauce as you'd like, depending on how spicy you'd like the dish to be. Garnish with the sliced green tops of the scallions. Enjoy!

Make the sauces & serve your dish
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