Mediterranean Chicken, Falafel & Spinach-Tomato Medley
with Onion Couscous & Plant-Based Pesto Aioli
Imagine a bed of couscous infused with an onion and lemon pepper flavour you love, then topped with sesame falafel and a refreshing spinach-tomato medley on top. Now you can stop imagining because here it is, ready for you to devour!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
½
brown onion
2
Red Radish
1
tomato
1 bag
baby spinach leaves
1 packet
plant-based aioli
1 packet
plant-based basil pesto
(Contains Almond; May be present: Egg, Milk, Cashew, Walnut, Macadamia. )
1 sachet
lemon pepper seasoning
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 tub
spinach falafel
(May be present: Sesame, Egg, Gluten, Milk, Soy, Wheat, Almond, Brazil Nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew, Peanut. )
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
chicken breast
Not included in your delivery
olive oil
½ tbs
water (for the sauce)
¾ cup
water (for the couscous)
¼ tsp
salt
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Thinly slice brown onion (see ingredients) and radish. • Roughly chop tomato and baby spinach leaves. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a small bowl, combine plant-based aioli, plant-based basil pesto and the water (for the sauce).
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring, until softened, 4-5 minutes. Add lemon pepper seasoning and cook until fragrant, 1 minute. • Add the water (for the couscous) and the salt and bring to the boil. Add couscous, stir to combine. Cover with a lid and remove from the heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork. Season to taste.
• Meanwhile, cut or tear each spinach falafel into quarters (don't worry if they crumble!). • In a large frying pan, heat olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) over medium-high heat. When oil is hot, cook falafels, tossing, until deep golden brown, 4-6 minutes. Transfer to a paper towel-lined plate. • Return frying pan to medium-high heat, with a drizzle of olive oil. Cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded).
• Meanwhile, to a large bowl, add tomato, radish, baby spinach, falafels and a drizzle of vinegar and olive oil. Season and toss to combine. • Divide onion couscous between bowls. Top with falafel, chicken and spinach-tomato medley. • Drizzle over plant-based pesto aioli sauce. Top with flaked almonds to serve. Enjoy!