Chicken and Falafel Couscous

• 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. **