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Middle Eastern Chicken and Couscous Wraps with Goat Cheese

Tieghan, Half Baked Harvest
  • 45 minutes
  • Serves

INGREDIENTS

1 lb

boneless skinless chicken (sliced into strips)

2 tbsp

olive oil

1/2 cup

plain greek yogurt (I like to use Chobani 0%)

1 tbsp

fresh ginger (minced or grated)

2 cloves

garlic (minced or grated)

1 tsp

pepper

1 tsp

cumin

1 tsp

crushed red pepper

1/2 tsp

cayenne

1/2 tsp

cinnamon

3/4 cup

dry couscous

1 cup

water or chicken broth

1 cup

spinach (chopped)

1 tbsp

honey

1/3 cup

oil packed sun-dried tomatoes (drained and sliced, reserve 1-2 tablespoons of the oil)

1/3 cup

kalamata olives (sliced)

1/3 cup

roasted shelled pistachios (chopped)

1/4 cup

fresh cilantro (chopped (may sub parsley))

salt and pepper (to taste)

3 tbsp

pomegranate arils (here is [how to deseed a pomegranate | https://www.halfbakedharvest.com/deseed-pomegranate-pictures/)

4 oz

goat cheese (crumbled)

1/2 cup

tahini (sesame paste)

1/4 cup

olive oil

2 cloves

garlic (minced or grated)

2 tbsp

greek yogurt

1

lemon (juiced)

salt and pepper (to taste)

4

pieces of [naan | https://www.halfbakedharvest.com/homemade-naan-step-step-photos/] or [pita bread | https://www.halfbakedharvest.com/traditional-greek-pita-bread/] (for serving)