Shawarma Chicken & Couscous Skillet

with Lemon Labneh & Harissa Sauce

30 MIN

2 Servings

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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

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

600 Calories or Less

Nutrition

PER SERVING
Calories

550 Cals (est.)

View Full Nutrition

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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!