Shawarma Chicken & Couscous Bowl

Instructions

1. Prepare the ingredients & make the sauce

   Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 2/3 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the cucumber lengthwise, then thinly slice crosswise. Halve the tomatoes. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the sliced cucumber, halved tomatoes, half the vinegar, 1 tablespoon of olive oil, and as much of the garlic paste as you'd like; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Pit and roughly chop the dates. In a bowl, whisk together the tahini, honey (kneading the packet before opening), mustard, remaining vinegar, 1 tablespoon of olive oil, and 1 tablespoon of water; season with salt and pepper.

2. Cook the couscous

   Add the couscous to the pot of boiling water. Cook, uncovered, 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

3. Cook the chicken

   Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat; stir to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

4. Finish the couscous & serve your dish

   To the pot of cooked couscous, add the chopped dates, chopped scallions (crumbling before adding), and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished couscous topped with the cooked chicken and marinated vegetables (including any liquid). Drizzle with the sauce. Enjoy!