Admiral's Table

🌿 Middle Eastern Chicken Couscous Bowls with Lemon-Herb Yogurt

These bright, flavorful bowls bring together the spirit of a classic shawarma plate — spiced shredded chicken, golden couscous, and tender sautéed zucchini — all finished with a rich lemon-herb yogurt sauce. It’s the kind of meal that feels casual yet elevated, loaded with color, texture, and warmth in every bite, From Galley to Gourmet.

📝 Ingredients

For the Couscous Base:

• 1 cup couscous
• 1 cup chicken broth (or water)
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp turmeric or saffron (optional for color)

For the Chicken & Zucchini:

• 2 cups cooked shredded chicken
• 1 medium zucchini, halved lengthwise and sliced into half-moons
• 2 tbsp olive oil or ghee, divided
• ½ onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ tsp smoked paprika
• ¼ tsp cinnamon
• ¼ tsp cayenne (optional)
• Salt and pepper, to taste
• Juice of ½ lemon

For the Lemon-Herb Yogurt Sauce:

• ½ cup plain Greek yogurt
• 2 tbsp tahini
• 1 tbsp olive oil
• Juice and zest of 1 lemon
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh mint or cilantro
• 1 small garlic clove, grated
• 2–3 tbsp heavy cream, or as needed to thin
• Salt to taste

Optional Garnishes:

• Toasted almonds or pine nuts
• Pomegranate arils
• Chopped cucumber and tomato
• Extra herbs
• Drizzle of pomegranate molasses or honey

👩‍🍳 Instructions

1. Make the Couscous

Bring the broth, olive oil, salt, and turmeric to a boil. Remove from heat, stir in couscous, cover, and let sit for 5 minutes. Fluff with a fork and set aside.

2. Cook the Zucchini

Heat 1 tbsp of oil in a skillet over medium-high heat. Add zucchini slices in a single layer and sauté 3–4 minutes per side, until golden and tender. Season lightly with salt and pepper. Transfer to a plate and set aside.

3. Prepare the Chicken

In the same skillet, add the remaining 1 tbsp oil. Sauté onion until soft and golden, about 5 minutes. Stir in garlic and all the spices; cook 30 seconds until fragrant. Add shredded chicken and toss to coat in the spices. Return the sautéed zucchini to the pan and toss gently with the chicken. Squeeze in lemon juice and season to taste.

4. Mix the Sauce

Whisk together yogurt, tahini, olive oil, lemon juice, zest, garlic, and herbs. Add heavy cream a tablespoon at a time until the sauce reaches a smooth, pourable consistency. Season with salt and adjust lemon to taste.

5. Assemble the Bowls

Spoon couscous into bowls. Top with spiced chicken and zucchini. Drizzle generously with the lemon-herb yogurt sauce. Finish with nuts, pomegranate, or chopped veggies for color and crunch.

💡 Chef’s Tip

You can make the sauce ahead and chill it — the flavor deepens after an hour in the fridge. Let it warm slightly before serving so it pours smoothly.