Bring a small pot or saucepan of water to a boil.

Season with a pinch of salt and stir in one-third of chimichurri spice blend.

Toss turkey with a teaspoon of olive oil, a pinch of salt, add shawarma-style spice blend until evenly coated.

Dice tomato and combine in a small bowl with a teaspoon of olive oil, a pinch of salt, and za'atar.

Cut red onion into medium-thick half-moons.

Stir remaining chimichurri blend into yoghurt, season with salt to taste, and leave to chill in the fridge until step 5.

Add pearl couscous to the boiling spiced water and simmer for 9 minutes.

Drain.

Heat a frying pan over medium-high heat, carefully add marinated turkey, and sear undisturbed for 1 minute.

Add onion to the pan.

Season with a generous pinch of salt and cook, stirring frequently, until turkey is cooked through and onion is tender, about 5 minutes.

Divide pearl couscous between bowls, then top with turkey, cooked onion, and tomato salad.

Serve chimichurri yogurt in small ramekins on the side, or drizzle directly over the meat and vegetables.