Shawarma-Spiced Chickpea Couscous Bowls

🥘 Ingredients

• bell pepper
  1 unit
• black pepper
  1 tsp
• butter
  1 tbsp
• carrots
  8 oz
• chickpeas
  15 oz
• cilantro
  2 oz
• cooking oil
  2 tbsp
• dried apricots
  2 oz
• garlic powder
  1 tsp
• harissa powder
  1 tsp
• israeli couscous
  1 c
• lemon
  1 unit
• red onion
  1 unit
• salt
  1 tsp
• shawarma spice blend
  2 tsp
• sour cream
  2 tbsp
• sugar
  1 tsp
• veggie stock concentrate
  2 tbsp
• water
  2 c
• yogurt
  ½ cup

🍳 Cookware

• baking sheet
• baking sheet
• small bowl
• small bowl
• medium pot

1. 

   1

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

   carrots: 8 oz, chickpeas: 15 oz, bell pepper: 1 unit, lemon: 1 unit, cilantro: 2 oz
2. 

   2

   Toss carrots on a baking sheet with a large drizzle of cooking oil , 1 tsp shawarma spice blend , salt , and black pepper . 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 .

   cooking oil: 2 tbsp, shawarma spice blend: 2 tsp, salt: 1 tsp, black pepper: 1 tsp, cooking oil, shawarma spice blend, salt, black pepper, cooking oil, salt, black pepper
3. 

   3

   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.
4. 

   4

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

   red onion: 1 unit, sugar: 1 tsp, salt, yogurt: ½ cup, sour cream: 2 tbsp, garlic powder: 1 tsp, harissa powder: 1 tsp, water: 2 c, salt, black pepper
5. 

   5

   Melt 1 tbsp butter in a medium pot over medium-high heat. Add israeli couscous and cook, stirring, until lightly toasted, ⏱️ 2 minutes to ⏱️ 3 minutes . Add veggie stock concentrate , 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.

   butter: 1 tbsp, israeli couscous: 1 c, veggie stock concentrate: 2 tbsp, water, garlic powder, salt
6. 

   6

   Stir dried apricots 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.

   dried apricots: 2 oz, salt, black pepper