Here’s a creative way to enjoy the poke bowl trend. Shawarma and couscous are the perfect pairing for this Middle Eastern delicacy.

Serves 4

• 3 Tbsp olive oil
• 2 Tbsp lemon juice
• 1 Tbsp coriander
• 1 Tbsp cumin
• 1 Tbsp cardamom (optional)
• 3/4 Tbsp garlic powder
• 2 tsp smoked paprika
• 2 tsp sea salt
• 1/2 tsp cayenne pepper
• 2 lb (910 g) pargiyot, cleaned
• 1 large onion, sliced
• techinah, for drizzling (optional)

 Pickled Daikon and Beets

• 1 daikon radish, peeled and cut into matchsticks
• 1 16-oz (450-g) pkg prepared beets (reserve liquid)
• 1/2 cup vinegar
• 1/2 cup water
• 1 Tbsp sugar
• 1/2 Tbsp sea salt
• 1/4 tsp peppercorns

Israeli Couscous

• 3 Tbsp olive oil
• 1 large onion, diced
• 1 cup Israeli couscous
• 6 oz (170 g) sliced mushrooms (optional)
• 1 1/4 cups beef broth or chicken broth (or 1 1/4 cups water + 2 tsp soup mix)

Combine oil, lemon juice, and spices in a large ziplock bag. Add chicken and onion; toss to coat evenly. Marinate for 3 hours or overnight. (If time doesn’t allow for marinating, omit this step. It will still be delicious.)

Preheat oven to 425°F (220°C). Line a baking sheet with aluminum foil and grease lightly with baking spray.

Allow chicken to come to room temperature. Spread the chicken and onion in a single layer on the prepared baking sheet. Roast, uncovered, for 30 minutes.

Remove pan from the oven, cool, and slice the chicken into thin strips.

To prepare the pickled daikon and beets, place daikon radish and beets in a medium bowl.

Combine reserved beet liquid, vinegar, water, sugar, salt, and peppercorns in a 1-quart saucepan over medium-high heat. Bring the mixture to a boil and pour over the daikon and beets. Allow to stand until the vegetables soften.

The pickled veggies can be made in advance and refrigerated. The longer they refrigerate, the stronger the flavor and deeper the color. Any extras can be used at a different time.

To prepare the couscous, place oil, onion, couscous, and mushrooms, if using, in a large skillet over medium-high heat. Sauté for 5 minutes, until the onion is soft and the couscous is toasted. Add the broth and mix to combine. Cover and cook for 10–12 minutes, until all the liquid has been absorbed. Remove from heat and stir after 5 minutes.

To serve, place the couscous, shawarma, and pickled vegetables in a bowl. Drizzle with techinah, if desired.