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!
Ingredients: Chicken tenders • Baby tomatoes • Falafel (chickpeas, water, canola/sunflower oil, chickpea flour, bread crumbs (enriched flour, dextrose, salt, yeast, soybean oil), potato flakes (potatoes, mono and diglycerides, sodium acid pyrophosphate, citric acid), baking powder, salt, garlic, onion powder, herbs, serrano peppers, dextrose, dextrin, chicory root, powdered cellulose, spices, baking soda) (soy, wheat) • Moroccan couscous (durum wheat semolina) (wheat) • Radish • Lemon • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Carrots • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Parsley • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 g
Falafel
(Contains: Soy, Wheat May contain traces of: Wheat, Sesame, Soy)
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: Wheat, Sesame, Soy, Milk, Sulphites, Egg, Fish, Tree nuts, Crustaceans, Mustard, Gluten)
3 unit(s)
Radish
310 g
Chicken Breast Tenders
Not included in your delivery
½ tsp
Sugar*
2 tbsp
Unsalted Butter*
(Contains: Milk)
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.
- 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, radish and half the parsley.
- Season with salt and pepper, then toss to coat. Set aside.
- 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 breast tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.** Transfer to a plate and cover to keep warm.
- 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 3) over medium-high.
- 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.
- Thinly slice chicken.
- Divide couscous between bowls.
- Top with falafel, chicken and 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 breast tenders, pat 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 breast tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.** Transfer to a plate and cover to keep warm. Use the same pan to cook tomatoes in step 5.
Thinly slice chicken. Top bowls with chicken.
