Shawarma-Spiced Chicken & Couscous with Vegetables, Yogurt & Almonds
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Shawarma-Spiced Chicken & Couscous

with Vegetables, Yogurt & Almonds

35 MIN
4 Servings
Wellness at Blue Apron
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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

Here, tender bites of chicken—coated in our bold, warming shawarma spice blend—are served over a hearty bed of vegetable couscous featuring bell peppers, zucchini, and sweet currants. A dollop of tangy lemon yogurt rounds out the dish.
8-11 PersonalPoints range per serving
To learn more about WW's Points program, 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 PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint 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
    510 Cals (est.)
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fresh
ingredients
Shawarma-Spiced Chicken & Couscous with Vegetables, Yogurt & Almonds
Title
  • 18 oz Boneless Chicken Breast Pieces
  • 1 cup Pearl Couscous
  • 2 Zucchini
  • 1 Lemon
  • 1 Yellow Onion
  • 2 Bell Peppers
  • 4 Tbsps Dried Currants
  • ¼ cup Sliced Roasted Almonds
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
time-saving
tips & techniques
How To: Properly Salt Cooking Water
How To: Quarter and Deseed a Lemon
How To: Hold a Chef's Knife
How To: Get Perfect Citrus Zest
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Halve the zucchini lengthwise, then thinly slice crosswise. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. Place in a bowl; add the yogurt and season with salt and pepper. Stir to combine. Quarter and deseed the lemon. In a bowl, combine the currants and the juice of 2 lemon wedges.

Cook the couscous
2 Cook the couscous

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. Cover to keep warm.  

Cook the chicken
3 Cook the chicken

Meanwhile, pat the chicken dry with paper towels; place in a bowl. Add the sliced onion. 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 chicken and onion in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and the chicken is cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the vegetables
4 Cook the vegetables

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Turn off the heat.

Finish the couscous & serve your dish
5 Finish the couscous & serve your dish

To the pot of cooked couscous, add the dressed currants (including any liquid) and cooked vegetables. Taste, then season with salt and pepper if desired. Serve the finished couscous topped with the cooked chicken and onion, lemon yogurt, and almonds. Serve the remaining lemon wedges on the side, if you'd like. Enjoy!

Tips from Home Chefs

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Shawarma-Spiced Chicken & Couscous

Prepare the ingredients
1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Halve the zucchini lengthwise, then thinly slice crosswise. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. Place in a bowl; add the yogurt and season with salt and pepper. Stir to combine. Quarter and deseed the lemon. In a bowl, combine the currants and the juice of 2 lemon wedges.

2 Cook the couscous

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. Cover to keep warm.  

Cook the couscous
Cook the chicken
3 Cook the chicken

Meanwhile, pat the chicken dry with paper towels; place in a bowl. Add the sliced onion. 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 chicken and onion in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and the chicken is cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Cook the vegetables

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Turn off the heat.

Cook the vegetables
Finish the couscous & serve your dish
5 Finish the couscous & serve your dish

To the pot of cooked couscous, add the dressed currants (including any liquid) and cooked vegetables. Taste, then season with salt and pepper if desired. Serve the finished couscous topped with the cooked chicken and onion, lemon yogurt, and almonds. Serve the remaining lemon wedges on the side, if you'd like. Enjoy!

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