Falafel and Chicken Couscous

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.Meanwhile, 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 chicken to a plate.

Reheat the same pan 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, 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.

If you've opted to add chicken breasts, pat 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 chicken to a plate. Reuse the same pan to cook tomatoes in step 5.