Veggie Shawarma Bowl with Yogurt Sauce
with couscous, cherry tomatoes & cucumber
.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
75 g
Wholewheat couscous
(Contains Wheat May be present Soy, Lupin, Mustard)
80 g
Veggie shawarma
(Contains Soy, Barley, Wheat, Egg)
20 g
Mesclun
½ piece
Red onion
1 piece
Persian cucumber
piece
[Persian] cucumber
125 g
Red cherry tomatoes
5 g
Fresh flat leaf parsley & mint
(May be present Celery)
50 g
Organic full-fat yogurt
(Contains Milk)
½ sachet(s)
Greek-style spice mix
Not included in your delivery
½ tablespoon
Sunflower oil
1 tablespoon
White wine vinegar
1 teaspoon
Sugar
1 tablespoon
[Plant-based] mayonnaise
1 tablespoon
Honey [or plant-based alternative]
175 milliliters
Low sodium vegetable stock
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock in a pot or saucepan, then remove from the heat and add the couscous. Allow to stand for 8 minutes, covered.
- Fluff through the couscous with a fork.
- In a bowl, combine the white wine vinegar with the sugar. Slice the onion into thin half rings and transfer to the bowl (see Tip).
- Mix well to combine and set aside, stirring occasionally.
Tip: the onion will be served raw, but you can also fry it with the shawarma if preferred.
- Heat the sunflower oil in a large frying pan over medium-high heat.
- Fry the veggie shawarma for 4 - 6 minutes, then stir in the honey and fry for 1 more minute.
- Meanwhile, dice the cucumber and halve the cherry tomatoes.
- Transfer to a salad bowl and add the lettuce. Drizzle with extra virgin olive oil as preferred, then toss well to combine.
- Finely chop the fresh herbs and transfer half to a bowl. Add the yogurt, the mayonnaise and the vinegar from the onion.
- Season to taste with salt and pepper, then mix well to combine.
- Transfer the rest of the herbs to the couscous. Add the Greek-style spices and drizzle with extra virgin olive oil as preferred, then mix well to combine.
- Serve the couscous on plates and top with the veggie shawarma.
- Serve the salad alongside.
- Drizzle with the yogurt sauce and garnish with the quick-pickled onion.