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Mediterranean Falafel, Chicken & Crisp Tomato Medley
Mediterranean Falafel, Chicken & Crisp Tomato Medley

Mediterranean Falafel, Chicken & Crisp 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 spinach falafel, chicken and a refreshing tomato medley on top. Now you can stop imagining because here it is, ready for you to devour!

Allergens:
Almond
Gluten
Wheat

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.

Preparation Time25 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1

Tomato

1 sachet

Lemon Pepper Seasoning

1 packet

Flaked Almonds

1 packet

Baby Spinach Leaves

1

Brown Onion

1 packet

Spinach Falafel

330 g

Chicken Breast

1 packet

Couscous

1 packet

Plant-Based Basil Pesto

1 packet

Plant-Based Aioli

2

Red Radish

Not included in your delivery

¼ tsp

salt

1 drizzle

olive oil

½ tbs

water (for the sauce)

¾ cup

water

1 drizzle

vinegar (balsamic or white wine) (pantry)

Nutritional Values

Calories1070 kcal
Energy (kJ)4460 kJ
Fat56.1 g
of which saturates6.5 g
Carbohydrate70.6 g
of which sugars12.5 g
Dietary Fibre21.9 g
Protein62.3 g
Sodium1570 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Lid
Medium Pan

Cooking Steps

Get prepped
1

• 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).

Make the onion couscous
2

• 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 salt and bring to the boil. 
• Add couscous, stir to combine. Cover with a lid and remove from heat.
• Set aside until the water is absorbed, 5 minutes. Fluff up with a fork. Season 
to taste with salt and pepper.

Cook the falafels
3

• 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).

Finish & serve
4

• 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 Mediterranean falafel, chicken and spinach-tomato medley.
• Drizzle over plant-based pesto aioli sauce. Top with flaked almonds to serve. Enjoy!

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