Ingredients
- null 1 lb boneless, skinless chicken thighs
- null 1 large red onion, cut into 1-inch wedges
- null 3 Tbsp olive oil
- null 2 Tbsp lemon juice
- null 3 cloves garlic, minced
- null 1 tsp ground cumin
- null 1 tsp za’atar seasoning
- null ½ tsp ground coriander
- null ½ tsp ground turmeric
- null ½ tsp smoked paprika
- null ½ tsp salt
- null ½ tsp pepper
- null ¼ tsp cinnamon
- null 1 ½ cups RiceSelect® Pearl Couscous with Turmeric
- null ¼ cup olive oil
- null ¼ cup lemon juice, divided
- null 1 clove garlic, minced
- null ¾ tsp salt, divided
- null ¾ tsp pepper, divided
- null ¼ cup tahini paste
- null 2 Tbsp water
- null 8 oz halloumi, cut lengthwise into ½-inch slices
- null 2 Tbsp canola oil
- null 1 ½ cups cucumber, diced
- null 1 ½ cups grape tomatoes, halved
- null ⅓ cup red onion, thinly sliced
- null ¼ cup fresh mint, finely chopped
- null ¼ cup fresh parsley, finely chopped
- null ½ cup hummus
Instructions
- Chicken Shawarma: Preheat oven to 425°F. Toss together chicken, red onion, oil, lemon juice, garlic, cumin, za’atar seasoning, coriander, turmeric, smoked paprika, salt, pepper and cinnamon; let stand for 10 minutes. Arrange on parchment paper–lined baking sheet. Bake for 15 to 20 minutes or until golden brown all over and internal temperature reaches 165˚F. Let stand for 5 minutes; slice thinly.
- Salad: Meanwhile, prepare couscous according to package directions.
- Whisk together olive oil, 2 tbsp lemon juice, garlic, 1/4 tsp each salt and pepper; set aside. Whisk together tahini paste, 2 tbsp water, remaining lemon juice, and 1/4 tsp each salt and pepper until smooth; set aside.
- Pat halloumi slices dry with paper towel. Brush with canola oil and season with remaining salt and pepper. Heat nonstick skillet over medium-high heat; cook halloumi for 1 to 2 minutes per side or until golden brown.
- Toss together couscous, cucumber, tomatoes, red onion, mint, parsley and lemon vinaigrette. Top with sliced chicken and halloumi slices. Drizzle with tahini sauce and serve with hummus.