Falafel and Chicken Couscous
with Blistered Tomatoes, Olives and Feta
We're celebrating Mediterranean flavours with this Middle Eastern-inspired couscous! Packed with oven-roasted falafel, succulent chicken, blistered tomatoes, briny olives, feta and garlic-tossed carrots, 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)
56 g
Carrot, julienned
1 unit(s)
Lemon
7 g
Cilantro
4 tbsp
Spicy Mayo
(Contains Egg, Mustard)
3 unit(s)
Radish
2 unit(s)
Chicken Breasts
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.Pat chicken dry with paper towels. Season with salt and pepper.Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.** Transfer to a plate.
Cut radishes 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 carrots, radishes 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.
Heat the same pan (from step 1) over medium-high.When hot, add tomatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper.Cook, stirring often, until tomatoes blister and soften, 3-4 min.Set aside.
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. Thinly slice chicken. Divide couscous between plates.Top with falafel, then chicken and marinated veggies.Sprinkle remaining cilantro and remaining feta over top.Drizzle spicy mayo over top.Squeeze a lemon wedge over top, if desired.
