CHICKEN SHAWARMA COUSCOUS BOWL

Chicken Shawarma Couscous Bowl image

Provided by barbara lentz

Categories Chicken

Time 35m

Number Of Ingredients 28

FOR THE CHICKEN
4 boneless chicken thighs cut into strips
1/3 c olive oil
2 tsp salt
4 clove garlic minced
1/2 lemon juiced
2 tsp paprika
1 Tbsp cumin
1 tsp each coriander & turmeric
1/4 tsp cinnamon
COUSCOUS
1 1/2 c water or chicken stock
1 c couscous
salt and pepper
TOPPINGS
1 c mixed greens
1/2 c edamame thawed
1/4 c red onions sliced
1/4 c fresh parsley chopped
1/2 c green peas thawed
1/4 c bean sprouts
1/2 c diced cucumber
FOR THE DRESSING
1 dash(es) vanilla greek yogurt
lemon juiced
1 head garlic roasted
3 Tbsp olive oil
salt and pepper

Steps:

1. For the chicken. Mix all the ingredients together except for chicken. Add the chicken and let marinate for at least 30 minutes. Could marinate overnight.
2. For the dressing To roast the garlic. Preheat oven 325 degrees. Cut the top off the head of garlic. Drizzle with olive oil and sprinkle a little salt over. Wrap in tin foil and roast in oven 30 minutes. Let it cool. Pinch the garlic out of the skins into a food processor. Add the remaining ingredients for the dressing and process until smooth. Taste and adjust for salt. Set aside in the fridge to let the flavors meld.
3. Preheat oven 400 degrees. Line a baking sheet with parchment paper. Lay out the chicken strips in a single layer. Bake in oven about 15 minutes until chicken is no longer pink. Remove from oven and set aside.
4. For the Couscous. Bring the water or chicken stock to a boil. Add the couscous and let cook until all the liquid is absorbed and the couscous is soft. Taste and adjust for salt and pepper.
5. To assemble the dish. Add the couscous to the bottom of a bowl. Top with chicken strips. Arrange the veggies around the chicken. Top with the dressing.