Wash and dry all produce. Thinly slice radishes.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 radishes, 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 chicken, 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, 3-4 min per side.**

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