• Thinly slice cucumber.
• Peel, then cut shallot into 1/4-inch pieces.
• Roughly chop spinach.
• Finely chop parsley.
• Peel, then mince or grate garlic.

• Add vinegar, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper. Stir to mix.
• Add cucumbers, then toss to coat.
• Heat a medium non-stick pan (large pan for 4 ppl) over medium-high heat.
• When hot, add half the almonds to the dry pan (use all for 4 ppl). Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on almonds so they don't burn!)
• Transfer to a plate.

• Heat a medium pot over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then half the shallots. Cook, stirring often, until shallots are golden-brown and beginning to soften, 1-2 min.
• Add half the chicken stock powder, 1 tsp (2 tsp) Shawarma Spice Blend and 2/3 cup (1 1/3 cups) water. Cover and bring to a boil over high heat.
• Once boiling, remove from heat, then add couscous. Stir to combine.
• Cover and let stand, 5 min.

• Meanwhile, add beef, half the parsley, half the garlic, remaining chicken stock powder, remaining shallots and remaining Shawarma Spice Blend to a medium bowl. Season with salt and pepper, then combine. (TIP: We suggest using gloves as the mixture will be a little wet!)
• Form mixture into four 2-inch wide patties (8 patties for 4 ppl).
• Reheat the same pan (from step 2) over medium.
• When hot, add 1/2 tbsp (1 tbsp) oil, then patties. Cover and cook, flipping halfway, until golden-brown and cooked through, 6-8 min.**

• Add mayo, remaining garlic, remaining parsley and 1 tbsp (2 tbsp) marinating liquid to a small bowl. Season with salt and pepper, then stir to combine.

• Fluff couscous with a fork. Season with salt and pepper.
• Add spinach to bowl with cucumber, then toss to coat.
• Divide couscous, salad and patties between bowls.
• Spoon garlic sauce over top.
• Sprinkle almonds over top.

If you've opted to get beef, prep and cook it in the same way the recipe instructs you to prep and cook the chicken.**