Shawarma Chicken & Couscous with Marinated Vegetables & Honey-Tahini Sauce

Shawarma Chicken & Couscous

with Marinated Vegetables & Honey-Tahini Sauce

30 MIN
+$3.99/serving 2 Servings
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Available Options

  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
    Wellness
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined) View recipe
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
    • with Salmon

    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.
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    • Nutrition
      PER SERVING
    • Calories
      810 Cals (est.)
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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 Marinated Vegetables & Honey-Tahini Sauce
    Title
    • 2 Skin-On Salmon Fillets
    • ½ cup Pearl Couscous
    • 1 Persian Cucumber
    • 4 oz Grape Tomatoes
    • 1½ oz Feta Cheese
    • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
    • 1 clove Garlic
    • 2 Tbsps Apple Cider Vinegar
    • 2 Tbsps Tahini
    • 1 oz Dried Medjool Dates
    • 2 tsps Honey

    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 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. Pit and roughly chop the dates. 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. In a separate bowl, whisk together the tahini, honey, 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, stirring occasionally, 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    Cook the couscous
    Cook the salmon
    3 Cook the salmon

    Meanwhile, pat the salmon dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned salmon, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    4 Finish the couscous & serve your dish

    To the pot of cooked couscous, add the chopped dates, feta (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 salmon and marinated vegetables (including any liquid). Drizzle with the sauce. Enjoy!

    Finish the couscous & serve your dish
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