Shawarma Chicken & Couscous with Honey-Tahini Sauce & Feta
Family Friendly

Shawarma Chicken & Couscous

with Honey-Tahini Sauce & Feta

30 MIN
+$2.99/serving 4 Servings
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Available Options

  • with Boneless Chicken Breast Pieces
    includes 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
    Wellness
    • 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 Wellness

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

    600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      600 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    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
    Shawarma Chicken & Couscous with Honey-Tahini Sauce & Feta
    Title
    • 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 Triangle Created with Sketch.
    Prepare the ingredients & make the dressing
    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.

    Cook the shrimp
    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.

    Cook the couscous
    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.

    Finish the couscous & serve your dish
    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!

    Tips from Home Chefs

    Shawarma Chicken & Couscous

    Prepare the ingredients & make the dressing
    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.

    Cook the shrimp
    Cook the couscous
    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!

    Finish the couscous & serve your dish
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