Chicken Shawarma Bowls

Name: Chicken Shawarma Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Israeli
Ingredients: 1 tablespoon olive oil; 1 pound chicken thigh (boneless, skinless, cut into 1/2-inch strips); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 0.5 teaspoon paprika; 0.25 teaspoon garlic powder; 0.25 teaspoon salt; 0.25 teaspoon black pepper (freshly ground); 0.75 cup Israeli couscous (uncooked); 1.5 cup water; 1 cucumber (diced); 1 Roma tomato (diced); 0.25 red onion (finely diced); 2 tablespoon fresh parsley (chopped); 1 tablespoon lemon juice (freshly squeezed)

Flavorful chicken thighs marinated in a classic shawarma spice blend, quickly sautéed and served over fluffy Israeli couscous with a refreshing cucumber-tomato salad.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 2
Cuisine: Israeli
Difficulty: Easy
Cost: $5.01/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
High-Protein
Low-Sugar

Ingredients

1 tablespoon olive oil
1 pound chicken thigh (boneless, skinless, cut into 1/2-inch strips)
1 teaspoon ground cumin
1 teaspoon ground coriander
0.5 teaspoon paprika
0.25 teaspoon garlic powder
0.25 teaspoon salt
0.25 teaspoon black pepper (freshly ground)
0.75 cup Israeli couscous (uncooked)
1.5 cup water
1 cucumber (diced)
1 Roma tomato (diced)
0.25 red onion (finely diced)
2 tablespoon fresh parsley (chopped)
1 tablespoon lemon juice (freshly squeezed)

Instructions

In a medium bowl, combine the chicken strips with cumin, coriander, paprika, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly. Set aside.
In a small saucepan, bring 1 1/2 cups of water to a boil. Add the Israeli couscous and a pinch of salt. Reduce heat to low, cover, and simmer for 10-12 minutes, or until the water is absorbed and couscous is tender. Fluff with a fork.
While the couscous cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken strips in a single layer and cook for 3-4 minutes per side, or until browned and cooked through. Remove chicken from skillet and set aside.
In a separate medium bowl, combine the diced cucumber, Roma tomato, and red onion. Add the chopped fresh parsley and lemon juice. Season with salt and pepper to taste and toss gently to combine. This is your Israeli salad.
Divide the cooked Israeli couscous between two bowls. Top with the cooked chicken shawarma and a generous serving of the fresh Israeli salad. Serve immediately.

Notes

Marinating the chicken for a longer period (up to 30 minutes) will deepen the flavor, but it's not essential for this quick version.

Nutrition (per serving)

Calories: 595
Protein: 54.5 g
Carbohydrates: 57.5 g
Fat: 20.8 g
Fiber: 4.2 g
Sodium: 494 mg
Saturated Fat: 4.1 g
Sugar: 5 g
Cholesterol: 192 mg