Moroccan Chicken Shawarma Bowl
with Carrot Couscous & Pickled Onion
This earthy chicken shawarma bowl celebrates the fusion of North African and Middle-Eastern cuisine in the best way possible. Tahini lends this hearty dish deep nutty flavours while pickled red onion adds a burst of zing to balance things out. Here’s to big flavour with minimal effort!
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Ingredients
1 portion
cauliflower
½ unit
carrot
½ unit
lemon
1 packet
chicken breast
1 packet
shredded red cabbage
½ unit
onion
1 sachet
vegetable stock powder
1 packet
couscous
(Contains Gluten; )
1 sachet
ras el hanout
1 packet
tahini
(Contains Sesame; )
Not included in your delivery
olive oil
¼ cup
rice wine vinegar
¼ cup
water (for the pickle)
20 g
butter
(Contains Milk; )
¾ cup
water (for the couscous)
¼ tsp
salt
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. Place the cauliflower on an oven tray lined with baking paper and drizzle with olive oil. Season with salt and pepper and toss to coat. Arrange in a single layer and roast until tender, 20-25 minutes.
TIP: Cut the cauliflower to the correct size so it cooks in the allocated time!
While the cauliflower is roasting, grate the carrot (see ingredients list), unpeeled. Slice the lemon (see ingredients list) into wedges. Cut the chicken breast into 2cm chunks. In a medium bowl, combine a generous squeeze of lemon juice and a drizzle of olive oil. Add the shredded red cabbage and season with a pinch of salt and pepper. Toss to combine and set aside.
Thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, water (for the pickle) and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving.
In a medium saucepan, melt the butter with a drizzle of olive oil over a medium-high heat. Add the carrot and cook, stirring, until softened, 2-3 minutes. Add the water (for the couscous) and the chicken stock and bring to the boil. Add the couscous, stir to combine, then cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes. Fluff up with a fork and set aside uncovered.
While the couscous is cooking, combine the ras el hanout, the salt, a pinch of pepper and a drizzle of olive oil in a medium bowl. Add the chicken and toss to coat. In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
Drain the pickled onion. Divide the couscous, dressed cabbage, roasted cauliflower and Moroccan chicken between bowls. Top with the pickled onion and a dollop of tahini. Serve with any remaining lemon wedges.