Shawarma-Spiced Vegetable & Couscous Bowls with Arugula & Roasted Lemon Labneh

Shawarma-Spiced Vegetable & Couscous Bowls

with Arugula & Roasted Lemon Labneh

30 MIN
2 Servings
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    From the Test Kitchen

    For these hearty bowls, herby salsa verde-dressed couscous is mixed with sweet raisins and peppery arugula, then topped with a duo of shawarma-roasted carrots and kohlrabi—a versatile vegetable with a mild flavor and texture similar to cabbage. We’re bringing it all together with a drizzle of bright lemon labneh and the rich yolk from soft-boiled eggs.
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    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    Carb Conscious 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      600 Cals (est.)
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    ingredients
    Shawarma-Spiced Vegetable & Couscous Bowls with Arugula & Roasted Lemon Labneh
    Title
    • 2 Pasture-Raised Eggs
    • ½ cup Yellow Couscous
    • 2 oz Arugula
    • 6 oz Carrots
    • 1 Kohlrabi
    • ⅓ cup Salsa Verde
    • ¼ cup Labneh Cheese
    • 1½ Tbsps Golden Raisins
    • 2 Tbsps Roasted Sunflower Seeds
    • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
    • 1 Lemon
    time-saving
    tips & techniques
    Prepare, roast & finish the vegetables
    1 Prepare, roast & finish the vegetables

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Peel the kohlrabi; if present, remove the core, then medium dice. Halve the lemon crosswise; discard any seeds. Line a sheet pan with foil. Transfer the carrot pieces and diced kohlrabi to the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Add the halved lemon, cut side down, to the sheet pan of seasoned vegetables. Roast 16 to 18 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Remove from the oven. When cool enough to handle, evenly top the roasted vegetables with the juice of 1 roasted lemon half. Taste, then season with salt and pepper if desired.

    Cook the eggs
    2 Cook the eggs

    Meanwhile, carefully add the eggs to the pot of boiling water and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Season with salt and pepper.

    Cook the couscous
    3 Cook the couscous

    Meanwhile, in a separate, medium pot, combine the couscous, raisins, and 3/4 cup of water; season with salt and pepper. 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. Cover to keep warm.

    Finish & serve your dish
    4 Finish & serve your dish

    Meanwhile, in a bowl, combine the labneh, the juice of the remaining roasted lemon half, and 1 tablespoon of water; season with salt and pepper. To the pot of cooked couscous, add the arugula and salsa verde; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished couscous topped with the finished vegetables and seasoned eggs. Drizzle with the lemon labneh and garnish with the sunflower seeds. Enjoy!

    Tips from Home Chefs

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    Prepare, roast & finish the vegetables
    1 Prepare, roast & finish the vegetables

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Peel the kohlrabi; if present, remove the core, then medium dice. Halve the lemon crosswise; discard any seeds. Line a sheet pan with foil. Transfer the carrot pieces and diced kohlrabi to the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Add the halved lemon, cut side down, to the sheet pan of seasoned vegetables. Roast 16 to 18 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Remove from the oven. When cool enough to handle, evenly top the roasted vegetables with the juice of 1 roasted lemon half. Taste, then season with salt and pepper if desired.

    2 Cook the eggs

    Meanwhile, carefully add the eggs to the pot of boiling water and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Season with salt and pepper.

    Cook the eggs
    Cook the couscous
    3 Cook the couscous

    Meanwhile, in a separate, medium pot, combine the couscous, raisins, and 3/4 cup of water; season with salt and pepper. 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. Cover to keep warm.

    4 Finish & serve your dish

    Meanwhile, in a bowl, combine the labneh, the juice of the remaining roasted lemon half, and 1 tablespoon of water; season with salt and pepper. To the pot of cooked couscous, add the arugula and salsa verde; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished couscous topped with the finished vegetables and seasoned eggs. Drizzle with the lemon labneh and garnish with the sunflower seeds. Enjoy!

    Finish & serve your dish