• Before starting, wash and dry all produce. 
• Peel, then mince or grate garlic.
• Heat a medium pot over medium.
• When hot, add 1/2 tbsp (1 tbsp) oil, then rice, garlic and Shawarma Spice Blend.
• Cook for 1 min, stirring often, until fragrant.
• Add broth concentrate, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt and bring to a boil over high.
• Once boiling, reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
• Remove the pot from heat. Set aside, still covered.

• Meanwhile, halve tomatoes.
• Core, then cut pepper into 1/4-inch pieces.
• Zest, then juice half the lemon (use whole lemon for 4 servings). Cut any remaining lemon into wedges.

• Heat a large non-stick pan over medium-high. Pat chicken, pat dry with paper towels. Season with salt and pepper.
• Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Remove chicken to a plate.
• Increase heat to medium-high. Add 1 1/2 tbsp (3 tbsp) oil, then falafel. Using a spoon, break up falafel into bite-sized pieces.
• Cook for 4-5 min, stirring occasionally, until crispy and golden.

• Meanwhile, to a small bowl, add hummus, Harissa Spice Blend, lemon zest, 1 tsp (2 tsp) lemon juice, 1 tbsp (2 tbsp) water, 1/2 tsp (1 tsp) sugar and half the mayo (use all for 4 servings).
• Season with salt and pepper, then stir to combine.

• To a large bowl, add remaining lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil.
• Season with salt and pepper, then whisk to combine.
• Add spinach, peppers and tomatoes. Toss to combine.

• Fluff rice with a fork.
• Slice chicken.
• Divide rice between bowls. Top with salad, chicken and crispy falafel.
• Drizzle harissa hummus over top.
• Squeeze a lemon wedge over top.

If you’ve opted to add chicken, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Remove chicken to a plate. Use the same pan to cook falafel.

Slice chicken. Top bowls with chicken.