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North African-Inspired Falafel, Chicken and Couscous
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North African-Inspired Falafel, Chicken and Couscous

North African-Inspired Falafel, Chicken and Couscous

with Blistered Veggies and Spicy Mayo Sauce

Fresh, vibrant and colourful; this dish is inspired by the flavours of the Moroccan souq! With crunchy falafel, savoury chicken, 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.

Preparation Time35 minutes


serving amount

8 piece


½ cup


(Contains Wheat)

½ tbsp

Harissa Spice Blend

1 piece


7 g


113 g

Baby Tomatoes

1 g

Sweet Bell Pepper

1 g

Red Onion

4 tbsp

Spicy Mayo

(Contains Egg, Mustard)

1 piece


310 g

Chicken Breast Tenders

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp


0.38 tsp


0.13 tsp



Nutrition Values

Calories770 kcal
Fat42 g
Saturated Fat9 g
Carbohydrate62 g
Sugar12 g
Dietary Fiber9 g
Protein40 g
Cholesterol115 mg
Sodium1100 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan
Measuring Spoons
Paper Towel
Medium Pot
Measuring Cups
Small Bowl


Prep veggies

Before starting, 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.

Cook veggies

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then onions, peppers, tomatoes, zucchini and half the Harissa Spice Blend (use all for 4 ppl). (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.

Cook falafel and chicken

Carefully wipe the pan clean with paper towels. Reduce heat to medium. Add 1 tbsp oil, 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 to the same plate as veggies, then cover to keep warm.Pat chicken tenders dry with paper towels. Season with salt and pepper.Heat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown and cooked through, 3-4 min per side.**

Cook couscous

Meanwhile, add 2/3 cup (1 1/3 cups) water, 1/8 tsp (1/4 tsp) salt and 1 tbsp (2 tbsp) butter to a medium 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.

Prep parsley and mix spicy mayo sauce

Roughly chop parsley. Zest, then juice lemon. Whisk together spicy mayo, half the lemon zest, 1/2 tbsp (1 tbsp) lemon juice and 1 tbsp (2 tbsp) water in a small bowl. Set aside.

Finish and serve

When couscous is tender, fluff with a fork. Add parsley and 1/2 tbsp (1 tbsp) lemon juice. Season with salt and pepper, then stir to combine.Stir remaining lemon zest into veggies. Divide couscous between bowls. Top with veggies, falafel and chicken. Drizzle spicy mayo sauce over top.