30-Minute Shawarma Hummus Couscous Bowls
Meet the grain bowl of your dreams! These Shawarma Hummus Couscous Bowls have a bed of creamy hummus topped with chewy couscous, spiced shawarma chicken, and a fresh tomato-cucumber salad. They are easy to make and perfect for a busy weeknight when you need something seriously satisfying!
I’m always thinking about recipes for bowls that are not just tasty, but balanced and easy to make, and this one checks all the boxes. The couscous cooks up quickly and buttery, the chicken is packed with flavor but comes together in no time, and the salad adds the perfect pop of freshness!
Plus, I love that this bowl is versatile and forgiving. Swap in your favorite veggies, adjust the spice level, or switch up the hummus flavor. No matter what, it’s a bowl that is both easy to make and is packed with flavor.
Ingredients You Need
For the Chicken:
- Chicken Thighs: Juicy and flavorful! These are perfect for soaking up all that shawarma marinade. I used skinless chicken thighs with the bone-in. But if you want to slice the chicken before serving, you will need boneless, skinless chicken thighs.
- Yogurt: Tenderizes the chicken and adds tang to the marinade.
- Lemon Juice: Brightens and balances the spices.
- Olive Oil: Helps the chicken brown beautifully in the air fryer or skillet.
- Cumin, Oregano, Turmeric, Smoked Paprika: The classic warm, smoky shawarma spice blend.
- Garlic: Use fresh cloves for punchy flavor or garlic powder for ease.
- Salt: For added flavor! You’ll need some for the salad, too.
For the Couscous:
- Butter: Toasts the couscous for a nutty base.
- Pearl Couscous: Soft, chewy, and so good at soaking up flavor.
- Broth (or Water + Bouillon): Adds depth to the couscous and makes the flavor extra cozy.
- Oregano: A simple herb that ties the couscous to the Mediterranean flavors in the chicken.
For the Salad:
- Tomatoes + Cucumber: Add freshness and crunch.
- Lemon Juice + Olive Oil: A quick dressing that brings the salad to life.
- Hummus: The creamy foundation of the bowl! Any flavor works, but classic or roasted garlic are both great choices.
Choosing the Right Couscous
Couscous comes in different sizes! Here is the difference between each:
- Moroccan couscous: Tiny, fluffy, and quick-cooking. Perfect if you want a light, almost cloud-like texture.
- Israeli (pearl) couscous: Slightly larger, chewy pearls that hold up well in bowls and soak up flavor beautifully. This is what I used here.
- Lebanese couscous (moghrabieh): The largest pearls, with a hearty, pasta-like bite that’s great for hearty salads or slow-cooked dishes.
I like pearl couscous here, but any size of couscous will work!
How to Make Easy Shawarma Hummus Couscous Bowls
- Marinate the chicken: In a large bowl, combine the yogurt, olive oil, lemon juice, cumin, garlic, salt, oregano, turmeric, and smoked paprika. Add the chicken thighs and coat well.
- Cook the chicken: Place marinated chicken thighs in the air fryer at 400F, cook for 10 minutes, then flip and cook for another 8 to 9 minutes.
- Cook the couscous: Melt the butter in a saucepan over medium heat. Add the couscous and toast for 1–2 minutes until lightly golden. Stir in the broth (or water + bouillon), bring to a simmer, then cover and cook for 7 to 8 minutes until tender and fluffy.
- Make the salad: Dice the tomatoes and cucumber into small pieces. Toss them in a bowl with lemon juice, olive oil, and a pinch of salt. Set aside to let the flavors meld.
- Assemble the bowls: Divide the hummus into the bowls, top with couscous and then with sliced shawarma chicken, and the tomato cucumber salad. Garnish with fresh parsley if desired.
Tips for Success
- Cook the shawarma chicken in the air fryer! I know you can cook them in a skillet or in the oven, but the air fryer is the easiest way to cook chicken thighs. Traditionally, shawarma is cooked on a spit, to get nice and crispy edges. But the air fryer does a good job of getting the outside nice and crispy, in my opinion!
- Use quinoa for a gluten-free option. Couscous is not gluten free! So if you need a gluten-free option, opt for quinoa or rice.
- Cook the couscous in broth! Instead of cooking it in just water, I recommend cooking it in broth. It can be chicken broth or vegetable broth (or a combo of water + Better than Bouillon). This adds flavor and makes it extra cozy.
Frequently Asked Questions
Yes, just watch the cook time, since breasts can dry out faster. I prefer not to cook chicken breast in the air fryer because I find that it dried it out. So I would slice the chicken breast into strips, marinate it, and then sear it in a hot skillet!
Classic hummus keeps it simple, but roasted red pepper or garlic hummus all work beautifully here.
Definitely! Swap the chicken for crispy chickpeas or roasted cauliflower seasoned with the same shawarma spices.
These bowls can be stored in the fridge for up to 3 days. Keep the components separate if possible (couscous, chicken, salad, and hummus) to maintain the best texture. Reheat the chicken and couscous before serving, then serve with the hummus and salad!
More Bowl Recipes to Try
Super Easy Shawarma Hummus Couscous Bowls
Ingredients
Method
- In a large bowl, combine the yogurt, olive oil, lemon juice, cumin, garlic, salt, oregano, turmeric, and smoked paprika. Add the chicken thighs and coat well.
- In the air fryer: place marinated chicken thighs in the air fryer at 400F, cook for 10 minutes, then flip and cook for another 8 to 9 minutes.
- In a skillet: Heat a large skillet or grill pan over medium-high heat. Cook the marinated chicken thighs for 6 to 7 minutes per side, until browned and cooked through (internal temp 165°F). Let rest for a few minutes.
- Melt the butter in a saucepan over medium heat. Add the couscous and toast for 1–2 minutes until lightly golden. Stir in the broth (or water + bouillon), bring to a simmer, then cover and cook for 7 to 8 minutes until tender and fluffy.
- Dice the tomatoes and cucumber into small pieces. Toss them in a bowl with lemon juice, olive oil, and a pinch of salt. Set aside to let the flavors meld.
- Divide the hummus into the bowls, top with couscous and then with sliced shawarma chicken, and the tomato cucumber salad. Garnish with fresh parsley if desired.
