Falafel and Chicken Tenders Couscous
with Roasted Tomatoes, Olives and Feta
This Middle Eastern-inspired couscous is a cause for celebration! Packed with oven-roasted falafel, blistered tomatoes, briny olives, feta and garlic-tossed cucumber, this dish has checked off every flavour box!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
8 unit(s)
Falafel
½ cup
Couscous
(Contains Wheat)
30 g
Mixed Olives
(Contains Sulphites)
227 g
Baby Tomatoes
1 unit(s)
Garlic, cloves
¼ cup
Feta Cheese, crumbled
(Contains Milk)
66 g
Mini Cucumber
1 unit(s)
Lemon
7 g
Cilantro
4 tbsp
Spicy Mayo
(Contains Egg, Mustard)
3 unit(s)
Radish
310 g
Chicken Breast Tenders
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Sugar*
4.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Toss falafel with 1 1/2 tbsp (3 tbsp) oil on an unlined baking sheet. Roast in the middle of the oven, flipping halfway through, until golden-brown, 8-10 min.
Meanwhile, cut cucumber into 1/4-inch rounds. Cut radish into 1/4-inch rounds. Roughly chop cilantro. Peel, then mince or grate garlic. Drain, then roughly chop olives. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
Meanwhile, whisk together garlic, 2 tbsp (4 tbsp) oil, 1/2 tbsp (1 tbsp) lemon juice and 1/2 tsp (1 tsp) sugar in a large bowl.Add cucumbers, radish and half the cilantro. Season with salt and pepper, then toss to coat. Set aside.
Add 2/3 cup (1 1/3 cups) water and 1/8 tsp (1/4 tsp) salt to a small pot. 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.When couscous is tender, fluff with a fork.
Pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry until golden-brown and cooked through, 3-4 min per side. Transfer chicken to a plate. Set aside.Reheat the same pan over medium. Add tomatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper.Cook, stirring often, until tomatoes blister and soften, 3-4 min.
Add tomatoes, olives, 1/4 tsp (1/2 tsp) lemon zest, 2 tbsp (4 tbsp) butter and half the feta to the pot with couscous. Toss to combine.Divide couscous between plates.Top with falafel, chicken, then marinated veggies.Sprinkle remaining cilantro and remaining feta over top.Drizzle spicy mayo over top.Squeeze over a lemon wedge, if desired.
