Shawarma Chickpea Couscous Bowls

Ingredients

• Carrots

  Raw

  4 medium or 244g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  13 ⅜ oz or 380g

• Turmeric

  Spices, ground

  ¼ tbsp or 2g

• Cumin

  Spices, cumin seed

  ¼ tbsp, ground or 2g

• Coriander seed

  Spices

  ⅛ tbsp or 0.6g

• Garlic powder

  Spices

  ⅛ tbsp or 1g

• Paprika

  Spices

  ⅛ tbsp or 0.9g

• Allspice

  Spices, ground

  ¹⁄₁₆ tbsp or 0.4g

• Pepper

  Spices, black

  ¹⁄₁₆ tbsp or 0.4g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Sugar

  White, granulated sugar

  ¼ tsp or 1g

• Plain yogurt

  Low fat, 12 grams protein per 8 ounce

  2 tbsp or 30g

• Sour cream

  Reduced fat, cultured

  2 tbsp or 30g

• Harissa

  Cava

  ½ Tbsp or 7g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Lemon juice

  Raw

  ¼ lemon yields or 12g

• Butter

  Unsalted

  1 tbsp or 14g

• Couscous

  Dry

  ½ cup or 87g

• Vegetable Stock

  Freshdirect

  ¾ cup or 178g

• Garlic powder

  Spices

  ¾ tsp or 2g

• Apricots

  Sulfured, stewed, with added sugar, dried

  28g

• Cilantro

  Raw - Whole Foods Market

  ¼ oz or 7g

• Lemons

  Raw, with peel

  ½ fruit without seeds or 54g

Directions

1. Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry all produce. Get out two baking sheets. Trim, peel, and cut carrots on a diagonal into 1/2-inch-thick pieces. Drain, rinse, and pat chickpeas dry with paper towels. Mix spices together well to make Shawarma spice and split in half. Halve, peel, and thinly slice shallots. If using fresh lemons, cut and juice them, and quarter any leftover lemon for serving. Finely chop cilantro.
2. Toss carrots with first amount of olive oil, half the Shawarma spice, salt, and pepper, then place onto one baking sheet. Separately, toss chickpeas, second amount of olive oil, remaining half of the Shawarma spice, salt, and pepper, and place onto the other baking sheet.
3. Roast carrots on middle rack and chickpeas on top rack until veggies are browned and tender and chickpeas are crispy, 18-22 minutes. TIP: It's natural for the chickpeas to pop a bit. Check on your veggies and chickpeas after 20 minutes; if carrots finish first, remove from oven and set aside.
4. In a small bowl, combine shallot, first amount of lemon juice, sugar, and salt. Set aside to pickle, stirring occasionally.
5. In a separate small bowl, combine yogurt, sour cream, first amount of garlic powder, second amount of lemon juice, and as much harissa powder as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
6. Melt butter in a pot over medium-high heat. Add couscous and cook, stirring, until lightly toasted, 2-3 minutes. Add vegetable stock and second amount of garlic powder, then season with salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Keep covered off heat.
7. Once veggies are done, stir apricots into couscous; season with salt and pepper. Divide couscous between bowls; arrange chickpeas and carrots on top in separate sections. Drizzle with yogurt sauce. Top with cilantro and as much pickled shallot (draining first) as you like. Serve with a lemon wedge if using.
8. Recipe by: HelloFresh (source: https://www.hellofresh.com/recipes/shawarma-chickpea-couscous-bowls-5fa5776ab7ecb622fc15a910)

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