Shawarma-Spiced Chicken with Garlic-Tomato Couscous, Labneh & Almonds
Fast & Easy

Shawarma-Spiced Chicken

with Garlic-Tomato Couscous, Labneh & Almonds

25 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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From the Test Kitchen

Here, tender bites of chicken are coated in our shawarma spice blend—which combines traditional ingredients like coriander, cumin, and turmeric for deliciously warming flavor—before being cooked in a savory tomato-based sauce, featuring bell pepper and golden raisins for pops of sweetness. You'll serve it all over a bed of fluffy garlic couscous studded with with juicy tomatoes.
11-14 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.

WW Recommended 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
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fresh
ingredients
Shawarma-Spiced Chicken with Garlic-Tomato Couscous, Labneh & Almonds
Title
  • 10 oz Boneless Chicken Breast Pieces
  • ½ cup Yellow Couscous
  • 2 cloves Garlic
  • 4 oz Grape Tomatoes
  • 2 Tbsps Tomato Paste
  • 1½ Tbsps Golden Raisins
  • ¼ cup Labneh Cheese
  • 2 Tbsps Sliced Roasted Almonds
  • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
  • 1 Bell Pepper
time-saving
tips & techniques
Almonds
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stem of the pepper. Have lengthwise; remove the ribs and seeds, then medium dice.

Make the couscous
2 Make the couscous

In a medium pot, combine the couscous, halved tomatoes, chopped garlic, a big pinch of salt, and 3/4 cup of water; heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Drizzle with olive oil and season with salt and pepper; stir to combine.

Start the chicken & pepper
3 Start the chicken & pepper

Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). 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 diced pepper in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned.

Finish & serve your dish
4 Finish & serve your dish

Add the tomato paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the raisins and 1/2 cup of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked couscous topped with the finished chicken, labneh, and almonds. Enjoy!

Tips from Home Chefs

Shawarma-Spiced Chicken

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stem of the pepper. Have lengthwise; remove the ribs and seeds, then medium dice.

2 Make the couscous

In a medium pot, combine the couscous, halved tomatoes, chopped garlic, a big pinch of salt, and 3/4 cup of water; heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Drizzle with olive oil and season with salt and pepper; stir to combine.

Make the couscous
Start the chicken & pepper
3 Start the chicken & pepper

Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). 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 diced pepper in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned.

4 Finish & serve your dish

Add the tomato paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the raisins and 1/2 cup of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked couscous topped with the finished chicken, labneh, and almonds. Enjoy!

Finish & serve your dish
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