Shawarma Chicken Couscous Bowls

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(s) lengthwise; thinly slice crosswise. Halve the tomatoes. Peel 2 cloves of garlic (or 4 cloves for 4 servings); 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(s), halved tomatoes, 1 tablespoon of olive oil (or 2 tablespoons for 4 servings), and as much of the garlic paste as you'd like; season with salt and pepper. Set aside to marinate, stirring occasionally. In a separate bowl, whisk together the garlic-tahini sauce, maple syrup, and vinegar; season with salt and pepper.

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.

Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the spice blend; toss to coat. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken 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 cooked through. Turn off the heat.

Air Fryer: Cook the chicken at 400°F for 5 to 7 minutes.

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 chicken and marinated vegetables (including any liquid). Drizzle with the sauce. Enjoy!