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–+ servings
Shawarma hummus couscous bowls topped with tomato and cucumber salad.

30-Minute Chicken Shawarma Hummus Bowl Recipe

This Chicken Shawarma Hummus Bowl recipe is the grain bowl of my dreams! With fluffy couscous, shawarma spiced chicken thighs, a bright cucumber and tomato salad, all on a bed of hummus, these bowls are the most, in the best way! Plus, they take only 30 minutes to make, and are a full meal in one bowl.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Main Course
Cuisine: American, Mediterranean
Calories: 936
Ingredients Method Nutrition Notes

Ingredients
  

For the chicken:
  • 1 lb chicken thighs skinless and boneless if preferred
  • ¼ cup plain yogurt
  • Juice of ½ lemon
  • 2 tsp olive oil
  • ¼ tsp cumin
  • 2 garlic cloves minced or ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp oregano
  • ¼ tsp turmeric
  • ¼ tsp smoked paprika
For the couscous:
  • ½ tbsp butter
  • ¾ cup pearl couscous
  • 1 ½ cups broth or water + better than bouillon
  • ½ tsp oregano
For the tomato-cucumber salad:
  • 1 cup cherry tomatoes sliced in half, or 1-2 roma tomatoes diced
  • ½ English cucumber diced
  • Juice of ½ lemon
  • 1 ½ tsp olive oil
  • Salt to taste
To serve:
  • Hummus

Method
 

Marinate the chicken:
  1. 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:
  1. 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.
  2. 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.
Cook the couscous:
  1. 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:
  1. 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:
  1. 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.

Nutrition

Serving: 1bowlCalories: 936kcalCarbohydrates: 66gProtein: 50gFat: 52gSaturated Fat: 14gPolyunsaturated Fat: 10gMonounsaturated Fat: 23gTrans Fat: 0.3gCholesterol: 234mgSodium: 2792mgPotassium: 996mgFiber: 6gSugar: 6gVitamin A: 1204IUVitamin C: 20mgCalcium: 128mgIron: 4mg

Notes

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!
  • 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.

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