Chicken Shawarma Vegetable Couscous
625kcalCalories
53gProtein
58gCarbs
19gFat
5gFiber
Ingredients
- 180 g chicken shawarma, lean
- 200 g cooked couscous and vegetables
- 100 g mixed vegetables
- 5 g herbs, spices and lemon
| Ingredient | g | kcal | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| chicken shawarma, lean | 180 | 360 | 43 | 8 | 16 |
| cooked couscous and vegetables | 200 | 230 | 8 | 43 | 3 |
| mixed vegetables | 100 | 30 | 2 | 6 | 0 |
| herbs, spices and lemon | 5 | 5 | 0 | 1 | 0 |
Method
- Slice the 180 g chicken thinly. Toss with shawarma spices (cumin, coriander, paprika, turmeric, a pinch of cinnamon), garlic and lemon, then rest for 15 minutes.
- Pour boiling stock over about 60 g dry couscous, cover for 5 minutes and fluff. Stir in steamed diced carrot, courgette and peas — 200 g.
- Sear in a hot non-stick pan for 6–8 minutes, stirring, until browned and cooked through (74 °C).
- Steam or sauté the 100 g mixed vegetables for 3–4 minutes, or serve them raw if they're salad vegetables.
- Build the plate: the cooked couscous and vegetables first, the Chicken Shawarma on top and the vegetables alongside. Finish with the remaining herbs and a squeeze of lemon.
Values are estimates from standard reference ingredients.
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