Shawarma Spiced Turkey and Couscous

Shawarma Spiced Turkey and Couscous

with Apricots and Spiced Chickpeas

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Simple Mediterranean flavours come together in the most blissful way in this dish. Fresh and light veggies, couscous and chickpeas fill you up without bringing you down! Add creamy yogurt raita, and you have a winner!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking difficultyMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Turkey Strips

1 cup



56 g

Dried Apricots


370 mL


14 g


1 tbsp

Cumin-Turmeric Spice Blend

132 g

Mini Cucumber

100 g

Greek Yogurt


2 tbsp

White Wine Vinegar


1 tbsp

Shawarma Spice Blend

227 g

Cherry Tomatoes

227 g

Red Onion, sliced

Not included in your delivery

1 tsp


5 tbsp


½ tsp


½ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories710 kcal
Fat22 g
Saturated Fat3 g
Carbohydrate70 g
Sugar15 g
Dietary Fiber11 g
Protein56 g
Cholesterol100 mg
Sodium690 mg
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce. Drain and rinse chickpeas. Toss chickpeas with half the cumin-turmeric spice blend and 1 tbsp oil on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of the oven, stirring chickpeas halfway through cooking, until golden-brown, 17-18 min.


While chickpeas roast, pat turkey strips dry with paper towels. Add turkey, onions, shawarma spice, remaining cumin-turmeric blend and 2 tbsp oil on another parchment-lined baking sheet. Season with salt and pepper. Toss to coat. Roast in the top of the oven, until cooked through, 10-12 min.**


While the turkey roasts, roughly chop parsley. Roughly chop apricots. Grate 1 cucumber directly into a small bowl. Sprinkle over 1/4 tsp salt. Set aside. Cut remaining cucumber into 1/4-inch rounds. Halve the tomatoes.


Bring a kettle of water to a boil. Stir together couscous and apricots in a large bowl. Stir in 1 1/2 cups boiling water. Cover and let stand, until couscous is tender and liquid is absorbed, 5-6 min.


Drain liquid from salted cucumber. Add yogurt, half the parsley, half the vinegar and 1 tsp sugar to the small bowl with the cucumber. Season with salt and pepper. Stir to combine. Set aside. Whisk together 2 tbsp oil, remaining vinegar and 1/2 tsp sugar in another large bowl. Add sliced cucumber and tomatoes. Toss to coat. Season with salt and pepper.


Fluff couscous with a fork and stir in chickpeas and remaining parsley. Season with salt and peper. Divide couscous between bowls and top with turkey and marinated veggies. Dollop with cucumber-raita.