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Prepare the couscous: In a medium saucepan, bring 1 1/2 cups of water or chicken broth to a boil. Stir in the couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork.

Make the Tzatziki Sauce: In a small bowl, combine the plain Greek yogurt, grated and squeezed dry cucumber, minced garlic, fresh lemon juice, chopped fresh dill, salt, and black pepper. Stir well to combine. Taste and adjust seasoning if needed. Refrigerate until ready to serve.

Cook the Chicken Shawarma: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the Trader Joe's chicken shawarma thigh meat and cook according to package directions, stirring occasionally, until fully cooked through and slightly browned, about 8-10 minutes.

Prepare the Bowl Toppings: While the chicken is cooking, halve the cherry tomatoes, dice the remaining cucumber, thinly slice the red onion, and chop the fresh parsley.

Assemble the Bowls: Divide the fluffed couscous evenly among 4 serving bowls. Top each bowl with the cooked chicken shawarma, halved cherry tomatoes, diced cucumber, thinly sliced red onion, crumbled feta cheese, and chopped fresh parsley.

Serve: Drizzle each bowl generously with the prepared Tzatziki Sauce. Serve immediately, with warm pita bread on the side if desired.


Prepare the couscous: In a medium saucepan, bring 1 1/2 cups of water or chicken broth to a boil. Stir in the couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork.

Make the Tzatziki Sauce: In a small bowl, combine the plain Greek yogurt, grated and squeezed dry cucumber, minced garlic, fresh lemon juice, chopped fresh dill, salt, and black pepper. Stir well to combine. Taste and adjust seasoning if needed. Refrigerate until ready to serve.

Cook the Chicken Shawarma: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the Trader Joe's chicken shawarma thigh meat and cook according to package directions, stirring occasionally, until fully cooked through and slightly browned, about 8-10 minutes.

Prepare the Bowl Toppings: While the chicken is cooking, halve the cherry tomatoes, dice the remaining cucumber, thinly slice the red onion, and chop the fresh parsley.

Assemble the Bowls: Divide the fluffed couscous evenly among 4 serving bowls. Top each bowl with the cooked chicken shawarma, halved cherry tomatoes, diced cucumber, thinly sliced red onion, crumbled feta cheese, and chopped fresh parsley.

Serve: Drizzle each bowl generously with the prepared Tzatziki Sauce. Serve immediately, with warm pita bread on the side if desired.
