In a medium bowl, add 1/2 c. yogurt, 1/2 tbsp. garlic, 1 Tbsp. Shawarma spice, olive oil, salt and pepper. Mix until well combined. Pat chicken dry and add to the bowl with the yogurt mixture. Turn to coat and refrigerate covered to marinate 20 minutes or up to 24 hours.

Remove the chicken from the marinade and using your hands, remove any excess marinade.

Turn the electric pressure cooker to saute and add a drizzle of olive oil to the pot. Add the couscous and toast for 4-5 minutes until it is browned. Carefully remove the toasted couscous from the pot.

Add another drizzle of olive oil along with the chicken to the pot. Cook for 2-3 minutes on each side until browned. Remove from the pot and add the chicken broth.

Bring to a boil and using a wooden spoon, scrape the browned on bits on the bottom of the pan to loosen them. Add the scallion whites, turmeric, butter, spice and a pinch of salt.

Return the chicken and couscous to the pot and place the lid on. Turn the knob to seal and cook on high pressure for 4 minutes.

In a small bowl, mix 1/2 c. yogurt, juice from 1/2 lemon, and salt and pepper to taste.

When the pressure cooker is done cooking, turn the knob to vent and carefully release the pressure. Add the juice from 1/2 lemon to the pot and fluff the cooked couscous with a fork. Season with additional salt and pepper if needed.

Slice the chicken and divide among 4 bowls with the couscous, cherry tomatoes, cucumbers, dollop of hummus, a drizzle of the yogurt sauce and scallion greens.