Family Friendly

Shawarma Chicken & Couscous

with Honey-Tahini Sauce & Feta

30 MIN

+$2.99/serving 4 Servings

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with Shrimp

From the Test Kitchen

Here, fluffy couscous combines with sweet currants and crumbles of feta to create the base for our shawarma-spiced chicken. You'll serve it all with crisp, marinated cucumbers and tomatoes and a rich, tangy sauce.
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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

600 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Tail-On Shrimp (Peeled & Deveined)
1 cup Pearl Couscous
4 Persian Cucumbers
½ lb Grape Tomatoes
3 oz Feta Cheese
1 clove Garlic
1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
¼ cup Tahini
4 tsps Honey
1 Lemon
1 oz Salted Butter
2 Tbsps Dried Currants
1 Tbsp Soy Sauce
1 Tbsp Sherry Vinegar

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the dressing

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 cucumbers 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. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Add the tahini, soy sauce, honey, 1 tablespoon of olive oil, and 1 tablespoon of water; season with salt and pepper. Whisk until thoroughly combined In a separate bowl, combine the sliced cucumbers, halved tomatoes, vinegar, half the cheese (crumbling before adding), 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.

2 Cook the shrimp

Meanwhile, pat the shrimp dry with paper towels (remove the tails if desired); place in a bowl. Season with salt, pepper, and the spice blend; toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.

3 Cook the couscous

Meanwhile, 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.

4 Finish the couscous & serve your dish

To the pot of cooked couscous, add the butter, currants, and remaining cheese (crumbling before adding); stir until combined and the butter is melted. Taste, then season with salt and pepper if desired. Serve the finished couscous topped with the cooked shrimp, marinated vegetables, and sauce. Enjoy!