with Blistered Tomatoes, Olives and Feta
We're celebrating tonight with this Middle Eastern-inspired couscous. Packed with oven-roasted falafel, chicken breasts, blistered tomatoes, briny olives, feta and garlic-tossed carrots, this dish checks off every flavour box. Ingredients: Chicken breast • 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.
Allergens
Utensils
Tags
Falafel
150 g
Couscous
0.5 cup
Mixed Olives
30 g
Baby Tomatoes
227 g
Garlic, cloves
1 unit(s)
Feta Cheese, crumbled
0.25 cup
Carrot, julienned
56 g
Lemon
1 unit(s)
Parsley
7 g
Spicy Mayo
4 tbsp
Radish
3 unit(s)
Chicken Breasts
2 unit(s)
Sugar
0.5 tsp
Butter
2 tbsp
Oil
4.5 tbsp
Pepper
0.125 tsp
Salt
0.25 tsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- On an unlined baking sheet, toss falafel with 1 1/2 tbsp (3 tbsp) oil.
- Roast in the middle of the oven for 8-10 min, flipping halfway through, until golden.
- 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. Roast in the top of the oven for 18-22 min, until golden and cooked through. **
- 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 (use whole lemon for 4 servings). Cut any remaining lemon into wedges.
- Meanwhile, in a large bowl, whisk together garlic, 2 tbsp (4 tbsp) oil, 1/2 tbsp (1 tbsp) lemon juice and 1/2 tsp (1 tsp) sugar.
- Add carrots, radishes and half the parsley.
- Season with salt and pepper, then toss to coat.
- To a small pot, add 2/3 cup (1 1/3 cups) water and 1/8 tsp (1/4 tsp) salt.
- Cover and bring to a boil over high.
- Once boiling, remove from heat, then add couscous. Stir to combine.
- Cover and let stand for 5 min.
- When couscous is tender, fluff with a fork.
- Heat a large non-stick pan over medium-high.
- When hot, add tomatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Cook for 3-4 min, stirring often, until tomatoes blister and soften. Set aside.
- To the pot with couscous, add tomatoes, olives, 1/4 tsp (1/2 tsp) lemon zest, 2 tbsp (4 tbsp) butter and half the feta. Toss to combine.
- Divide couscous between bowls.
- Thinly slice chicken.
- Top bowls with falafel and chicken, then marinated veggies.
- Sprinkle remaining parsley and remaining feta over top.
- Drizzle spicy mayo over top.
- Squeeze a lemon wedge over top, if you like.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the top of the oven for 18-22 min, until golden and cooked through.**
Thinly slice chicken. Top bowls with chicken.
1240
kcal
Calories
84
g
Fat
19
g
Saturated Fat
68
g
Carbohydrate
8
g
Sugar
8
g
Dietary Fiber
55
g
Protein
190
mg
Cholesterol
1360
mg
Sodium
1
g
Trans Fat
1300
mg
Potassium
175
mg
Calcium
3.5
mg
Iron
with Blistered Tomatoes, Olives and Feta
