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Couscous-crumbed chicken with chickpea and parsley salad
Couscous-crumbed chicken with chickpea and parsley salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Savor a family-friendly Middle Eastern chicken salad for dinner.
Ingredients:
  • 75g plain flour
  • 2 tsp ras el hanout (see note) or Moroccan spice
  • 200g couscous
  • 40.00 ml chopped fl at-leaf parsley leaves
  • 2 eggs, lightly beaten
  • 500g chicken tenderloins
  • Olive oil, to shallow-fry
  • 1 red onion, cut into 8 wedges, skin on
  • 1 garlic clove, peeled
  • 36.40 gm olive oil, plus extra to drizzle
  • 250.00 ml flat-leaf parsley leaves
  • 3 tomatoes, seeds removed, diced
  • 400g can chickpeas, drained
  • 42.00 gm lemon juice, plus wedges to serve
Instructions:
  • In a bowl, mix flour and ras el hanout or spice, and season. In a separate bowl, combine couscous and parsley, and place the egg in a third bowl. Coat the chicken in the seasoned flour, dip into the egg, and then coat with the couscous mixture.
  • In a large non-stick frypan over medium heat, heat olive oil. Cook the chicken in 2 batches for 5-7 minutes, turning occasionally, until golden and fully cooked. Drain on paper towel.
  • Preheat grill to high. Place onion and garlic on a tray, drizzle with oil, and season. Grill for 5 minutes, turning occasionally until golden. Peel the onion, then mix with parsley, tomato, and chickpeas in a bowl. Mash garlic with a fork, then whisk with juice, oil, and season the dressing. Pour the dressing over the salad and toss to combine.
  • Serve the chicken alongside the salad and fresh lemon wedges for a burst of flavor.

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