Veggie Shawarma Bowl with Yogurt Sauce

Name: Veggie Shawarma Bowl with Yogurt Sauce with couscous, cherry tomatoes & cucumber
Total time: 15 min
Yield: 2
Cuisine: Fusion
Ingredients: 150 g Wholewheat couscous; 160 g Veggie shawarma; 40 g Mesclun; 1 piece Red onion; piece Persian cucumber; 1 piece Cucumber; 250 g Red cherry tomatoes; 10 g Fresh flat leaf parsley & mint; 100 g Organic full-fat yogurt; 1 sachet(s) Greek-style spice mix; 1 tablespoon Sunflower oil; 2 tablespoon White wine vinegar; 2 teaspoon Sugar; 2 tablespoon [Plant-based] mayonnaise; 2 tablespoon Honey [or plant-based alternative]; 350 milliliters Low sodium vegetable stock; to taste Extra virgin olive oil; to taste Salt and pepper

with couscous, cherry tomatoes & cucumber

View our plans

Tags:

Veggie

Allergens:

Tarwe

•Soja

•Gerst

•Ei

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

75 g

Wholewheat couscous

(Contains: Tarwe May be present: Soja, Lupine, Mosterd)

80 g

Veggie shawarma

(Contains: Tarwe, Soja, Gerst, Ei)

20 g

Mesclun

½ piece

Red onion

1 piece

Persian cucumber

piece

Cucumber

125 g

Red cherry tomatoes

5 g

Fresh flat leaf parsley & mint

(May be present: Selderij)

50 g

Organic full-fat yogurt

(Contains: Melk (inclusief lactose))

½ sachet(s)

Greek-style spice mix

Not included in your delivery

½ tablespoon

Sunflower oil

1 tablespoon

White wine vinegar

1 teaspoon

Sugar

1 tablespoon

[Plant-based] mayonnaise

1 tablespoon

Honey [or plant-based alternative]

175 milliliters

Low sodium vegetable stock

to taste

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3408 kJ

Calories815 kcal

Fat34.7 g

Saturated Fat4.8 g

Carbohydrate90 g

Sugar32.4 g

Dietary Fiber12.6 g

Protein31.4 g

Salt2.1 g

Potassium72.3 mg

Calcium16.8 mg

Iron0.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Bowl

•Pan with Lid

•Salad Bowl

•Large Frying Pan

Cooking Steps

Prepare the stock in a pot or saucepan, then remove from the heat and add the couscous. Allow to stand for 8 minutes, covered.
Fluff through the couscous with a fork.
In a bowl, combine the white wine vinegar with the sugar. Slice the onion into thin half rings and transfer to the bowl (see Tip).
Mix well to combine and set aside, stirring occasionally.

Tip: the onion will be served raw, but you can also fry it with the shawarma if preferred.

Heat the sunflower oil in a large frying pan over medium-high heat.
Fry the veggie shawarma for 4 - 6 minutes, then stir in the honey and fry for 1 more minute.
Meanwhile, dice the cucumber and halve the cherry tomatoes.
Transfer to a salad bowl and add the lettuce. Drizzle with extra virgin olive oil as preferred, then toss well to combine.

Finely chop the fresh herbs and transfer half to a bowl. Add the yogurt, the mayonnaise and the vinegar from the onion.
Season to taste with salt and pepper, then mix well to combine.
Transfer the rest of the herbs to the couscous. Add the Greek-style spices and drizzle with extra virgin olive oil as preferred, then mix well to combine.