Chicken & Falafel with Pistachio Couscous
Dark Meat Chicken plus Herb Crema, Cucumber Salad & Pitas
- Milk
- Sesame
- Wheat
- Tree Nuts
- Eggs
Cook, sizzle, mix, serve: Four easy steps to our fastest, freshest weeknight dinner yet. Thanks to a few clever time-savers from our chefs, you and yours will be enjoying a flavorful vegetarian feast in just 15 minutes! Sizzle the falafel until golden and crispy. Toast pita with garlic-herb butter, then plate it up with buttery, bouncy pistachio couscous and a crunchy, juicy cucumber-tomato salad with feta and dill. Drizzle it all with creamy garlic sauce and splash with hot sauce for a delightful dinner in a flash!
Ingredients
3 unit
Veggie Stock Concentrate
1.5 tablespoon
Sour Cream
(Contains: Milk)
10 unit
Falafel
(Contains: Sesame)
½ cup
Feta Cheese
(Contains: Milk)
10 ounce
Chopped Chicken Breast
1.5 cup
Israeli Couscous
(Contains: Wheat)
2 unit
Pitas
(Contains: Sesame, Wheat)
½ ounce
Pistachios
(Contains: Tree Nuts)
1 unit
Lemon
1 unit
Mini Cucumber
4 ounce
Grape Tomatoes
1 ounce
Smoky Garlic Herb Sauce
(Contains: Eggs)
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
¼ ounce
Dill
2 teaspoon
Hot Sauce
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Wash and dry produce.
In a small pot, bring couscous, stock concentrates, and 2 cups water (4 cups for 4 servings) to a boil. Once boiling, cover and reduce to a low simmer. TIP: Start with hot water to help the water boil faster.
Cook until tender, 8-10 minutes. Keep covered off heat until ready to serve.
Meanwhile, halve falafel.
Heat a large drizzle of oil in a large pan over medium-high heat. Add falafel and cook until golden and crispy, 2-3 minutes per side.
While falafel cooks, in a small bowl, combine smoky garlic herb sauce and sour cream.
Trim and quarter cucumber lengthwise; cut into ¼-inch quarter moons. Halve tomatoes. Roughly chop fronds from dill. Quarter lemon.
In a separate small bowl, combine cucumber, tomatoes, dill, feta, 1 TBSP olive oil (2 TBSP for 4 servings), and juice from half the lemon. Taste and season with salt and pepper.
Toast pitas until golden; spread with half the garlic herb butter. Cut into quarters.
Fluff couscous with a fork; stir in pistachios and remaining garlic herb butter.
Divide couscous, falafel, pitas, and cucumber salad between plates. Drizzle falafel with garlic herb crema and as much hot sauce as you like. Serve with remaining lemon wedges on the side.
