Shawarma Chicken & Couscous

Method

1. 1

   Prep the ingredients

   On a cutting board, cut the chicken into 2 cm pieces, thinly slice the onion, zest and juice the lemon, and roughly chop the parsley; keep the chicken separate.
2. 2

   Brown the chicken

   In a large deep skillet over medium-high heat, warm the olive oil, then spread in the chicken and onion; turn and stir occasionally for 6 to 8 minutes.

   8 min

   Tip: Cook in two batches if the skillet is crowded so the chicken browns instead of steams.

3. 3

   Season the chicken

   Stir the cumin, paprika, cinnamon, 1/2 tsp salt, and a few grinds of black pepper into the large deep skillet over medium heat; cook, stirring, for 2 to 3 minutes.

   3 min
4. 4

   Bring the broth to a boil

   Bring the chicken broth to a boil in a medium saucepan over high heat, stir in the couscous, and cover.

   2 min
5. 5

   Rest the couscous

   Remove the covered saucepan from the heat and let the couscous stand, then fluff with a fork.

   6 min
6. 6

   Mix the yogurt

   In a small bowl, stir the greek yogurt with the lemon zest, 1 tbsp lemon juice, and half the parsley.

   2 min
7. 7

   Taste and serve

   Taste the chicken in the large deep skillet and adjust with 1/4 tsp salt, a few grinds of black pepper, and more lemon juice if needed; spoon it over couscous and finish with parsley and yogurt.

   2 min