Chicken Shawarma Bowl with Greek Salad and Couscous

Peel and mince garlic. Pat dry the chicken and then cut into bite sized chunks.To a bowl add the chicken pieces, garlic, spice mix and honey. Mix together coating the chicken in spices. Set aside to marinate for at least 10 minutes. Boil a kettle for step 3.

Slice cucumber. Cut cherry tomatoes in half. Peel red onion and cut in half. Thinly slice half the red onion, cut the remainder into wedges. Zest the lemon and then cut into wedges. Cut fetta into cubes. In a bowl mix together the lettuce, cucumber, tomatoes, thinly sliced onion and the cubes of fetta. Dress with olive oil, lemon juice and salt and pepper.

Add the couscous and butter to a large bowl. Mix with 3 cups hot water. Cover with lid and let stand, about 5 minutes. Fluff with a for and season to taste with salt and pepper.

Heat a large frying pan over a medium high heat with a drizzle of olive oil. Add in the wedges of red onion and cook for 1 minute. Add in the marinated chicken and cook for 5 minutes turning frequently until the chicken has browned and is cooked through. After the chicken has been removed from the heat squeeze over some lemon juice.

In a small bowl, mix the Greek yoghurt, lemon zest and lemon juice (to taste) and season with salt and pepper. Divide the couscous, chicken shawarma and salad between bowls. Garnish with a dollop of yoghurt and any remaining lemon wedges. Enjoy!

Peel and mince garlic. Pat dry the chicken and then cut into bite sized chunks.To a bowl add the chicken pieces, garlic, spice mix and honey. Mix together coating the chicken in spices. Set aside to marinate for at least 10 minutes. Boil a kettle for step 3.

Slice cucumber. Cut cherry tomatoes in half. Peel red onion and cut in half. Thinly slice half the red onion, cut the remainder into wedges. Zest the lemon and then cut into wedges. Cut fetta into cubes. In a bowl mix together the lettuce, cucumber, tomatoes, thinly sliced onion and the cubes of fetta. Dress with olive oil, lemon juice and salt and pepper.

Add the couscous and butter to a large bowl. Mix with 3 cups hot water. Cover with lid and let stand, about 5 minutes. Fluff with a for and season to taste with salt and pepper.

Heat a large frying pan over a medium high heat with a drizzle of olive oil. Add in the wedges of red onion and cook for 1 minute. Add in the marinated chicken and cook for 5 minutes turning frequently until the chicken has browned and is cooked through. After the chicken has been removed from the heat squeeze over some lemon juice.

In a small bowl, mix the Greek yoghurt, lemon zest and lemon juice (to taste) and season with salt and pepper. Divide the couscous, chicken shawarma and salad between bowls. Garnish with a dollop of yoghurt and any remaining lemon wedges. Enjoy!

Peel and mince garlic. Pat dry the chicken and then cut into bite sized chunks.To a bowl add the chicken pieces, garlic, spice mix and honey. Mix together coating the chicken in spices. Set aside to marinate for at least 10 minutes. Boil a kettle for step 3.

Slice cucumber. Cut cherry tomatoes in half. Peel red onion and cut in half. Thinly slice half the red onion, cut the remainder into wedges. Zest the lemon and then cut into wedges. Cut fetta into cubes. In a bowl mix together the lettuce, cucumber, tomatoes, thinly sliced onion and the cubes of fetta. Dress with olive oil, lemon juice and salt and pepper.

Add the couscous and butter to a large bowl. Mix with 1 1/2 cups hot water. Cover with lid and let stand, about 5 minutes. Fluff with a for and season to taste with salt and pepper.

Heat a large frying pan over a medium high heat with a drizzle of olive oil. Add in the wedges of red onion and cook for 1 minute. Add in the marinated chicken and cook for 5 minutes turning frequently until the chicken has browned and is cooked through. After the chicken has been removed from the heat squeeze over some lemon juice.

In a small bowl, mix the Greek yoghurt, lemon zest and lemon juice (to taste) and season with salt and pepper. Divide the couscous, chicken shawarma and salad between bowls. Garnish with a dollop of yoghurt and any remaining lemon wedges. Enjoy!

Peel and mince garlic. Pat dry the chicken and then cut into bite sized chunks.To a bowl add the chicken pieces, garlic, spice mix and honey. Mix together coating the chicken in spices. Set aside to marinate for at least 10 minutes. Boil a kettle for step 3.

Slice cucumber. Cut cherry tomatoes in half. Peel red onion and cut in half. Thinly slice half the red onion, cut the remainder into wedges. Zest the lemon and then cut into wedges. Cut fetta into cubes. In a bowl mix together the lettuce, cucumber, tomatoes, thinly sliced onion and the cubes of fetta. Dress with olive oil, lemon juice and salt and pepper.

Add the couscous and butter to a large bowl. Mix with 1 1/2 cups hot water. Cover with lid and let stand, about 5 minutes. Fluff with a for and season to taste with salt and pepper.

Heat a large frying pan over a medium high heat with a drizzle of olive oil. Add in the wedges of red onion and cook for 1 minute. Add in the marinated chicken and cook for 5 minutes turning frequently until the chicken has browned and is cooked through. After the chicken has been removed from the heat squeeze over some lemon juice.

In a small bowl, mix the Greek yoghurt, lemon zest and lemon juice (to taste) and season with salt and pepper. Divide the couscous, chicken shawarma and salad between bowls. Garnish with a dollop of yoghurt and any remaining lemon wedges. Enjoy!

Peel and mince garlic. Pat dry the chicken and then cut into bite sized chunks.To a bowl add the chicken pieces, garlic, spice mix and honey. Mix together coating the chicken in spices. Set aside to marinate for at least 10 minutes. Boil a kettle for step 3.

Slice cucumber. Cut cherry tomatoes in half. Peel red onion and cut in half. Thinly slice half the red onion, cut the remainder into wedges. Zest the lemon and then cut into wedges. Cut fetta into cubes. In a bowl mix together the lettuce, cucumber, tomatoes, thinly sliced onion and the cubes of fetta. Dress with olive oil, lemon juice and salt and pepper.

Add the couscous and butter to a large bowl. Mix with 1 1/2 cups hot water. Cover with lid and let stand, about 5 minutes. Fluff with a for and season to taste with salt and pepper.

Heat a large frying pan over a medium high heat with a drizzle of olive oil. Add in the wedges of red onion and cook for 1 minute. Add in the marinated chicken and cook for 5 minutes turning frequently until the chicken has browned and is cooked through. After the chicken has been removed from the heat squeeze over some lemon juice.

In a small bowl, mix the Greek yoghurt, lemon zest and lemon juice (to taste) and season with salt and pepper. Divide the couscous, chicken shawarma and salad between bowls. Garnish with a dollop of yoghurt and any remaining lemon wedges. Enjoy!

Peel and mince garlic. Pat dry the chicken and then cut into bite sized chunks.To a bowl add the chicken pieces, garlic, spice mix and honey. Mix together coating the chicken in spices. Set aside to marinate for at least 10 minutes. Boil a kettle for step 3.

Slice cucumber. Cut cherry tomatoes in half. Peel red onion and cut in half. Thinly slice half the red onion, cut the remainder into wedges. Zest the lemon and then cut into wedges. Cut fetta into cubes. In a bowl mix together the lettuce, cucumber, tomatoes, thinly sliced onion and the cubes of fetta. Dress with olive oil, lemon juice and salt and pepper.

Add the couscous and butter to a large bowl. Mix with 1 1/2 cups hot water. Cover with lid and let stand, about 5 minutes. Fluff with a for and season to taste with salt and pepper.

Heat a large frying pan over a medium high heat with a drizzle of olive oil. Add in the wedges of red onion and cook for 1 minute. Add in the marinated chicken and cook for 5 minutes turning frequently until the chicken has browned and is cooked through. After the chicken has been removed from the heat squeeze over some lemon juice.

In a small bowl, mix the Greek yoghurt, lemon zest and lemon juice (to taste) and season with salt and pepper. Divide the couscous, chicken shawarma and salad between bowls. Garnish with a dollop of yoghurt and any remaining lemon wedges. Enjoy!