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Pork Shawarma Bowl

Pork Shawarma Bowl

with Cucumber-Lemon Couscous, Red Cabbage Slaw and Tahini Sauce

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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.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Chops, boneless

113 g



113 g

Red Cabbage, shredded

10 g


113 g

Onion, chopped

1 unit


1 tbsp

Shawarma Spice Blend

1 unit

Chicken Broth Concentrate

2 unit

Mini Cucumber

10 g


2 tbsp



Not included in your delivery

½ tsp




Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2540 kJ
Calories607 kcal
Fat18 g
Saturated Fat4 g
Carbohydrate36 g
Sugar8 g
Dietary Fiber15 g
Protein50 g
Cholesterol80 mg
Sodium699 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Bowl
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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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!