Pork Shawarma Bowl
with Cucumber-Lemon Couscous, Red Cabbage Slaw and Tahini Sauce
We sprinkled juicy pork chops with a shawarma spice blend and added some traditional Middle Eastern fixin's — tahini and pickled cabbage! — to create this delicious dinner bowl.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Pork Chops, boneless
Red Cabbage, shredded
Shawarma Spice Blend
Chicken Broth Concentrate
Not included in your delivery
Prep: Wash and dry all produce. Mince or grate the garlic. Finely chop the parsley. Chop the cucumbers into 1/2-inch cubes. Zest, then juice the lemon(s). Boil a kettle of water.
Make the cabbage slaw: In a large bowl, stir the red cabbage with 3 tbsp lemon juice (double for 4 people), sugar and a drizzle of oil. Season with salt and pepper. Set aside.
Start the couscous: Heat a large pan over medium-high heat. Add a drizzle of oil, then the onion and couscous. Cook, stirring occasionally, until the onion is golden-brown, 7-8 min. Transfer to another large bowl. Add the broth concentrate(s) and 3/4 cups boiling water (double for 4 people). Cover and set aside.
Cook the pork chops: Meanwhile, season the pork with 2 tsp spice blend (double for 4 people), salt and pepper. Heat the same pan over medium-high heat. Add a drizzle of oil, then the pork. Cook until golden-brown and cooked to desired doneness, 4-5 min per side. (TIP: Inserting a thermometer into the cooked pork should display an internal temperature of 160°F.) Transfer to a plate.
Finish the couscous and make the tahini sauce: Meanwhile, add the cucumber, parsley and lemon zest into the couscous. Stir to combine. In a small bowl, combine the tahini with the garlic, 11/2 tbsp water (double for 4 people), remaining spice blend and remaining lemon juice. Season with salt and pepper.
Finish and serve: Thinly slice the pork and serve on a bed of couscous. Drizzle with the tahini sauce, then top with the cabbage slaw. Enjoy!