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.

Preparation Time30 minutes
Cooking difficultyLevel 1
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
Energy (kJ)2540 kJ
Calories607 kcal
Fat18 g
Saturated Fat4 g
Carbohydrate36 g
Sugar8 g
Dietary Fiber15 g
Protein50 g
Cholesterol80 mg
Sodium699 mg
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!