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Shawarma-Spiced Chicken & Couscous

with Vegetables, Yogurt & Almonds

35 MIN

4 Servings

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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

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

600 Calories or Less

Nutrition

PER SERVING
Calories

510 Cals (est.)

View Full Nutrition

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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.

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!