---
title: Shawarma-Spiced Chickpea Couscous Bowls
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/shawarma-spiced-chickpea-couscous-bowls-648883510b7af205da01b325
servings: 2
prep_time: 15 minutes
cook_time: 25 minutes
time_required: 40 minutes
difficulty: Medium
allergens: [Milk, Wheat]
tags: [Veggie, Spicy, Mediterranean]
rating: 4.5
rating_count: 13100
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Customers rave about the complex, bold flavors with many calling it their absolute favorite HelloFresh meal.
  - theme: Ease of prep
    text: This is a labor-intensive recipe with many steps and dishes, but most agree the extra effort is worth the delicious results.
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/Lemon/shawarma-spiced-chickpea-couscous-bowls.avif"
---

Preheat oven to 425°F. Wash and dry all produce. Trim, peel, and cut @carrots{8%oz} on a diagonal into ½-inch-thick pieces. Drain, rinse, and pat @chickpeas{15%oz} very dry with paper towels. Halve, core, and thinly slice @bell pepper{1%unit} into strips. Quarter @lemon{1%unit} and finely chop @cilantro{2%oz}.

Toss carrots on a #baking sheet{} with a large drizzle of @cooking oil{2%tbsp}, 1 tsp @shawarma spice blend{2%tsp}, @salt{1%tsp}, and @black pepper{1%tsp}. Toss chickpeas on one side of a second #baking sheet{} with a large drizzle of @cooking oil{}, 1 tsp @shawarma spice blend{}, @salt{}, and @black pepper{}. Toss bell pepper on the empty side with a drizzle of @cooking oil{}, @salt{}, and @black pepper{}.

Roast carrots on the middle rack and chickpeas and bell pepper on the top rack until veggies are browned and tender and chickpeas are crispy, ~{18%minutes} to ~{22%minutes}. Check after 18 minutes; if carrots finish first, remove from oven and set aside.

Meanwhile, halve, peel, and thinly slice half the @red onion{1%unit}. In a #small bowl{}, combine onion slices, juice from two lemon wedges, a pinch of @sugar{1%tsp}, and @salt{}. Set aside to pickle. In a separate #small bowl{}, combine @yogurt{½%cup}, @sour cream{2%tbsp}, ¼ tsp @garlic powder{1%tsp}, a squeeze of lemon juice, and as much @harissa powder{1%tsp} as desired. Add @water{2%cup} 1 tsp at a time until mixture reaches a drizzling consistency. Season with @salt{} and @black pepper{}.

Melt 1 tbsp @butter{1%tbsp} in a #medium pot{} over medium-high heat. Add @israeli couscous{1%cup} and cook, stirring, until lightly toasted, ~{2%minutes} to ~{3%minutes}. Add @veggie stock concentrate{2%tbsp}, ¾ cup @water{}, remaining @garlic powder{}, and a big pinch of @salt{}. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, ~{6%minutes} to ~{8%minutes}. Keep covered off heat.

Stir @dried apricots{2%oz} into couscous and season with @salt{} and @black pepper{}. Divide couscous between bowls; arrange chickpeas, bell pepper, and carrots on top in separate sections. Drizzle with yogurt sauce. Top with cilantro and as much pickled red onion (drained first) as desired. Serve with any remaining lemon wedges on the side.