Chicken shawarma bowl

Name: Chicken shawarma bowl
Cook time: 20 min
Yield: 4

with garlic yoghurt

Ready in around 20 mins

RECIPE FACT:

The origin of the word shawarma comes from the Turkish word çevirme, which means "turning."

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Boil the kettle.
1. TO MARINADE THE CHICKEN:

Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Cut each thigh into 4 even pieces and place into a bowl with the shawarma chicken spices and a drizzle of oil. Set aside until needed.
2. TO COOK THE COUSCOUS:

Empty the pack of seasoned couscous into a medium sized bowl. Add 500 ml of boiling water from the kettle. Add a knob of butter on top and cover the bowl with cling film. Set aside for 10 mins then remove cling film and fluff with a fork.
3. TO PREPARE THE VEGETABLES:

Thinly slice the red onion and cut the cauliflower into very small bite size florets then peel and grate the carrot. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot, add the cauliflower and onion, season with salt and pepper and cook for 3 mins. Add the grated carrot and cook for a further 2-3 mins. Add the cooked vegetables to the couscous along with the baby spinach and toss to mix.
4. TO COOK THE CHICKEN:

Heat a non-stick frying pan over a medium heat. When the pan is hot, add the chicken and cook for 4-5 mins each side. If the chicken starts to colour quickly, reduce the heat slightly.
To serve:

Divide the couscous between bowls, top with pieces of shawarma chicken and drizzle over the garlic yoghurt dressing.