Shawarma-Spiced Chicken

Instructions

1. Prepare the ingredients

   Wash and dry the fresh produce. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stem of the pepper. Have lengthwise; remove the ribs and seeds, then medium dice.

2. Cook the couscous

   In a medium pot, combine the couscous, halved tomatoes, chopped garlic, a big pinch of salt, and ¾ cup of water; heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Drizzle with olive oil and season with salt and pepper; stir to combine.

3. Start the chicken & pepper

   Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and diced pepper in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned.

4. Finish the chicken & serve your dish

   Add the tomato paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the raisins and ½ cup of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked couscous topped with the finished chicken, labneh, and almonds. Enjoy!