Falafel and Chicken Tenders Couscous

Protein Plus

Spicy

with Blistered Tomatoes, Olives and Feta

5 min

Difficulty: 2/3

Mediterranean

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! Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. 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.

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Sesame

Tree nuts

Fish

Gluten

Utensils

Baking Sheet

Measuring Spoons

Strainer

Zester

Large Bowl

Large Non-Stick Pan

Whisk

Measuring Cups

Tags

Spicy

Ingredients

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 Breast Tenders

310 g

Sugar

0.5 tsp

Butter

2 tbsp

Oil

4.5 tbsp

Pepper

0.125 tsp

Salt

0.25 tsp

Preparation

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.
Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is 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 (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.
Top 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 breast tenders, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Transfer to a plate and cover to keep warm. Use the same pan to cook tomatoes in step 5.