The best part about jumbles is that they ensure you get the best of everything in just one bite! This weeknight winner is packed with shawarma-spiced chicken, roasted root veggies, fresh parsley, and toasted almonds. Grab a fork and dig in!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Shawarma Spice Blend
Butternut Squash, cubes
Chicken Broth Concentrate
Almonds, sliced(ContainsTree Nut/Noix)
Salt and Pepper*
Before starting, preheat the oven to 425°F.Wash and dry all produce. Peel, cut carrots in half, lengthwise and then into 1/2-inch thick half-moons. Toss the squash and carrots with 1 tbsp oil (dbl for 4 ppl) and half the Shawarma Spice Blend on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, stirring halfway through, until tender, 20-22 min.
While the veggies roast, roughly chop the parsley. Peel, then mince or grate the garlic. Whisk together the garlic, broth concentrate, tomato sauce and 2/3 cup water (dbl for 4 ppl) in a small bowl. Set aside. Pat the chicken dry with paper towels. On a clean surface, cut the chicken into 1-inch pieces. Season with the remaining Shawarma Spice Blend, then salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add the almonds to the dry pan. Toast, stirring often, until golden-brown 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Add 1 tbsp butter (dbl for 4 ppl) to the same pan and swirl to melt, 1 min. Add the chicken. Cook, until golden-brown, 2-3 min.
Add the tomato sauce mixture from the small bowl. Bring to a boil. Sprinkle in the couscous and stir to combine. Cover, reduce heat to medium-low and cook, until the liquid is absorbed by the couscous and the chicken is cooked through, 6-7 min.** Remove from heat.
Fluff the couscous with a fork. Stir in the roasted root veggies, almonds and half the parsley. Season with salt and pepper. Divide the chicken and veggie couscous jumble between plates. Sprinkle over the remaining parsley.