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How to make Couscous crumbed chicken with chickpea and parsley salad

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 1/2 cup (75g) plain flour
  • 2 teaspoons ras el hanout (see note) or Moroccan spice
  • 1 cup (200g) couscous
  • 2 tablespoons chopped fl at-leaf parsley leaves
  • 2 eggs, lightly beaten
  • 500g chicken tenderloins
  • Olive oil, to shallow-fry

Chickpea & parsley salad

  • 1 red onion, cut into 8 wedges, skin on
  • 1 garlic clove, peeled
  • 2 tablespoons olive oil, plus extra to drizzle
  • 1 cup flat-leaf parsley leaves
  • 3 tomatoes, seeds removed, diced
  • 400g can chickpeas, drained
  • 2 tablespoons lemon juice, plus wedges to serve

Method

  • Step 1 Place flour and ras el hanout or spice in a bowl and season. Place the couscous and parsley in another bowl and the egg in a third bowl. Coat the chicken in flour, shaking off excess, then dip into the egg and then coat in couscous.
  • Step 2 Heat some olive oil in a large non-stick frypan over medium heat. In 2 batches, fry chicken for 5-7 minutes, turning, until golden and cooked. Drain on paper towel.
  • Step 3 Meanwhile, for salad, heat grill to high. Spread onion and garlic on a tray, drizzle with oil and season. Grill for 5 minutes, turning, until golden. Peel the onion, then toss onion in a bowl with parsley, tomato and chickpeas. Mash garlic with a fork and whisk with juice and oil. Season dressing, then pour over salad and toss to combine.
  • Step 4 Serve the chicken immediately with the salad and lemon wedges to squeeze over.