Chicken Shawarma Bowls with Turmeric Couscous and Roasted Vegetables

Instructions

1. 1

   Adjust oven rack to top position and preheat oven to 425 degrees

2. 2

   Wash and dry all produce

3. 3

   Mince garlic

4. 4

   Combine yogurt, half the garlic, half the shawarma spice, olive oil, salt, and pepper in medium bowl

5. 5

   Pat chicken dry and add to marinade, turn to coat and set aside

6. 6

   Trim and dice zucchini into half-inch pieces

7. 7

   Dice tomato into one-inch pieces

8. 8

   Trim and thinly slice scallions, separating whites from greens

9. 9

   Quarter lemon

10. 10

    Combine sour cream and remaining garlic in small bowl, season with salt and pepper

11. 11

    Stir water into sour cream mixture one teaspoon at a time until drizzling consistency

12. 12

    Toss zucchini and tomato on baking sheet with olive oil, remaining shawarma spice, salt, and pepper

13. 13

    Roast vegetables on top rack until browned and tender

14. 14

    Heat olive oil in large nonstick pan over medium heat

15. 15

    Remove chicken from marinade and cook until browned and cooked through

16. 16

    Transfer chicken to cutting board and slice crosswise when cool enough to handle

17. 17

    Heat olive oil in small pot over medium-high heat

18. 18

    Add scallion whites and cook until slightly softened

19. 19

    Add stock concentrate, water, turmeric, butter, and salt to pot

20. 20

    Bring to boil, stir in couscous, cover and remove from heat

21. 21

    Let couscous stand until water absorbed and tender

22. 22

    Fluff couscous with fork and season with salt and pepper

23. 23

    Toss roasted vegetables with lemon juice

24. 24

    Divide couscous and vegetables between bowls

25. 25

    Top with sliced chicken and dollop with hummus

26. 26

    Drizzle with white sauce and hot sauce to taste

27. 27

    Sprinkle with scallion greens and serve with lemon wedges