Vegan Chicken Shawarma Bowls

Add the soy curls to a bowl and cover with boiling water. Allow to sit for 10 minutes. Drain the soy curls and rinse with cold water. Use your hands to squeeze out as much water as possible. Place in a large bowl.
Combine the vegan chicken bouillon and little bit of water in a bowl and stir until dissolved. Add the mixture to the soy curls with the rest of the marinade ingredients. Stir to combine and place in the fridge for at least 30 minutes.
Meanwhile, cook the couscous according to the package instructions. Transfer to a large bowl and place in the fridge to cool. Once chilled, add the rest of the salad ingredients to the bowl and toss to combine. Taste and adjust seasonings as needed. Place in the fridge until ready to serve.
To cook the soy curls, heat a couple tablespoons of oil in a pan. Add the soy curls to the pan and cook until browned on both sides (working in batches if needed). Remove from the heat.
To assemble, add a layer of hummus to each bowl, followed by couscous salad, soy curl shawarma, pickled red onions and olives. Serve with pita bread on the side.