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Shawarma Chickpea Couscous Bowls

with Roasted Veggies, Pickled Shallot & Harissa Yogurt Sauce

Shawarma Chickpea Couscous Bowls

Warm couscous bowls topped with shawarma-spiced chickpeas, roasted veggies, tangy pickled shallot, and a creamy harissa yogurt sauce for a bold, satisfying meal.

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Ingredients

For 2 servings

  • 1 unit Bell Pepper
  • 9 ounce Carrots
  • 13.4 ounce Chickpeas
  • ¼ ounce Cilantro
  • 1 ounce Dried Apricots
  • 1 teaspoon Garlic Powder
  • 1 tablespoon Harissa Powder
  • 2.5 cup Israeli Couscous
  • 1 unit Lemon
  • 1 unit Shallot
  • 1 tablespoon Shawarma Spice Blend
  • 2 tablespoon Sour Cream
  • 1 unit Veggie Stock Concentrate
  • 2 tablespoon Yogurt

Additional Ingredients

  • 1 tablespoon Butter
  • 5 teaspoon Olive Oil
  • Pepper
  • Salt
  • Sugar
Shawarma Chickpea Couscous Bowls
Mediterranean
PDF
DifficultyMedium
Prep Time10m
Total Time40m
Calories770
Protein20g
Carbs107g
Fat27g
Tags:
VeggieFiber Smart
⚠️Allergens:
🥛Milk🌾Wheat

Swaps and substitutions

For dairy-free, swap the yogurt and sour cream sauce for a plain plant-based yogurt or tahini-lemon sauce. For gluten-free, replace the couscous with rice, quinoa, or another gluten-free grain while keeping the rest of the bowl.

What to serve with it

Serve with a simple cucumber-tomato salad or extra lemony greens for freshness. Warm flatbread or pita works well to scoop up the couscous, chickpeas, and sauce.

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