North African-Inspired Falafel with Chicken and Green Couscous
with Blistered Veggies and Creamy Harissa Sauce
Fresh, vibrant and colourful; this dish is inspired by the flavours of the Moroccan souq! With crunchy falafel, fresh lemony couscous, sweet peppers and a zippy harissa spice drizzle, tonight's dinner is sure to become a new fam fave!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
8 unit
Falafel
½ cup
Couscous
(Contains Wheat)
1 tbsp
Harissa Spice Blend
1 unit
Lemon
7 g
Parsley
113 g
Baby Tomatoes
160 g
Sweet Bell Pepper
113 g
Red Onion
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
200 g
Zucchini
2 unit
Chicken Breasts
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Peel, then cut onion into 1/2-inch pieces. Halve zucchini lengthwise, then cut into 1/2-inch half-moons. Prick tomatoes with a fork. Pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden, 1-2 min per side. Transfer chicken to an unlined baking sheet. Roast in the middle of the oven until chicken is cooked through, 12-14 min.**
Meanwhile, heat the same pan over medium-high heat. When hot, add 1 tbsp oil, then onions, peppers, tomatoes, zucchini and half the Harissa Spice Blend. (NOTE: Don't overcrowd the pan; cook veggies in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Cook, stirring occasionally, until peppers are tender-crisp and tomatoes are blistered, 4-6 min. Season with salt and pepper. Transfer veggies to a plate, then cover to keep warm.
Carefully wipe the pan clean with paper towels. Reduce heat to medium. Add 1 tbsp oil to the same pan, then falafel. (NOTE: Don't overcrowd the pan; cook in batches for 4 ppl if needed, using 1 tbsp oil per batch.) Pan-fry until golden-brown, 3-4 min per side. Transfer falafel to the same plate as veggies, then cover to keep warm.
Meanwhile, add 2/3 cup water, 1/8 tsp salt and 1 tbsp butter (dbl all for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, remove the pot from heat, then add couscous. Stir to combine. Cover and let stand for 5 min.
Roughly chop parsley. Zest, then juice lemon. Whisk together mayo, remaining Harissa Spice Blend, half the lemon zest, 1/2 tbsp lemon juice and 1 tbsp water (dbl both for 4 ppl) in a small bowl. Set aside.
When couscous is tender, fluff with a fork. Add parsley and 1/2 tbsp lemon juice (dbl for 4 ppl). Season with salt and pepper, then stir to combine. Thinly slice chicken. Stir remaining lemon zest into veggies. Divide couscous between bowls. Top with veggies, then chicken and falafel. Drizzle harissa sauce over top.
