Lebanese Chicken Shawarma Bowls with Lemon-Herb Couscous

Wash 1/2 English cucumber and 2 Roma tomatoes. Dice both into 1 cm pieces and set aside.

Wash and finely chop 15 g fresh flat-leaf parsley. Peel and mince 2 cloves of garlic.

In a small bowl, prepare the sauce by whisking together 120 g plain Greek yogurt, 1 tbsp tahini, half of the minced garlic, 1 tbsp lemon juice, a pinch of salt, and 1 tbsp warm water until smooth and creamy.

In a small pot, bring 120 ml water, 1 tsp olive oil, and a pinch of salt to a boil over high heat. Stir in 100 g uncooked couscous, cover immediately with a lid, and remove from the heat. Let stand covered for 5 minutes.

Fluff the couscous with a fork, then stir in the chopped parsley and the remaining 1 tbsp lemon juice.

While the couscous steams, heat 1 tbsp olive oil in a medium skillet over medium heat. Add the remaining minced garlic, 1 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp ground turmeric, and 1/2 tsp paprika. Cook for 30 seconds, stirring constantly, until the spices are highly fragrant.

Add 400 g leftover cooked chicken breast (reserved from Day 2) to the skillet. Toss well to coat the chicken completely in the spiced oil and cook for 3 to 4 minutes until the chicken is heated through and slightly crisped on the edges. Season with salt and black pepper to taste.

Assemble the bowls by dividing the lemon-herb couscous between two serving bowls. Top with the warm shawarma-spiced chicken, diced cucumbers, and diced tomatoes. Drizzle the garlic-tahini sauce generously over the top before serving.