Shawarma Chicken & Couscous Skillet with Lemon Labneh & Harissa Sauce

Step 1

1 Prepare the ingredients Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans; cut into 2-inch pieces. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops.

Step 2

2 Start the skillet Pat the chicken dry with paper towels; season with salt, pepper and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons 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. Add the green bean pieces, diced pepper, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through.

Step 3

3 Finish the skillet Add the couscous, currants, and capers to the pan. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 1 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover tightly with a lid (or foil) and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Stir to combine. Taste, then season with salt and pepper if desired.

Step 4

4 Make the sauces & serve your dish Meanwhile, in a bowl, combine the harissa paste and 1 tablespoon of water. In a separate bowl, combine the lemon purée, labneh, and 1 tablespoon of water; season with salt and pepper. Serve the finished skillet drizzled with the lemon labneh and as much of the harissa sauce as you'd like, depending on how spicy you'd like the dish to be. Garnish with the sliced green tops of the scallions. Enjoy!

Step 5

1 Prepare the ingredients Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans; cut into 2-inch pieces. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops.

Step 6

2 Start the skillet Pat the chicken dry with paper towels; season with salt, pepper and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons 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. Add the green bean pieces, diced pepper, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through.

Step 7

3 Finish the skillet Add the couscous, currants, and capers to the pan. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 1 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover tightly with a lid (or foil) and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Stir to combine. Taste, then season with salt and pepper if desired.

Step 8

4 Make the sauces & serve your dish Meanwhile, in a bowl, combine the harissa paste and 1 tablespoon of water. In a separate bowl, combine the lemon purée, labneh, and 1 tablespoon of water; season with salt and pepper. Serve the finished skillet drizzled with the lemon labneh and as much of the harissa sauce as you'd like, depending on how spicy you'd like the dish to be. Garnish with the sliced green tops of the scallions. Enjoy!