Chicken and Falafel Couscous
with Blistered Tomatoes, Olives and Feta
We're celebrating with this Middle Eastern-inspired couscous! Packed with oven-roasted falafel, chicken tenders, 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
½ cup
Couscous
(Contains: Wheat)
30 g
Mixed Olives
(May contain traces of: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
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
Parsley
4 tbsp
Spicy Mayo
(Contains: Egg, Mustard May contain traces of: Egg, Soy, Tree nuts, Fish, Crustaceans, Mustard, Sulphites, Sesame, Milk, Wheat, Gluten)
3 unit(s)
Radish
310 g
Chicken Breast Tenders
150 g
Falafel
(Contains: Soy, Wheat May contain traces of: Wheat, Sesame, Soy)
Not included in your delivery
½ tsp
Sugar*
2 tbsp
Unsalted Butter*
(Contains: Milk)
4.5 tbsp
Oil*
0.13 tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Bake in the top of the oven until golden and cooked through, 9-11 min. **
- Slice radishes into 1/4-inch rounds.
- Roughly chop parsley.
- 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 parsley.
- 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 a large non-stick pan over medium-high heat.
- When the pan is 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.
- Divide couscous between plates.
- Thinly slice chicken and divide between plates.
- Top with falafel, then marinated veggies.
- Sprinkle remaining parsley 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 tenders, pat dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Bake in the top of the oven until golden and cooked through, 9-11 min. **
Thinly slice chicken. Top plates with chicken.
