Chicken Easy Main

Couscous-crumbed chicken with chickpea and parsley salad

Name: Couscous-crumbed chicken with chickpea and parsley salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 cup (75g) plain flour; 2 teaspoons ras el hanout (see note) or Moroccan spice; 1 cup (200g) couscous; 2 tablespoons chopped flat-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; 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

Rate now

15m

Couscous-crumbed chicken with chickpea and parsley salad

Jump to recipe

by Olivia Andrews

Recipe developer, food writer and food stylist

Oct 03, 2015

Try this Middle-Eastern inspired chicken and salad idea for dinner - the whole family will love it.

1/2 cup (75g) plain flour
2 teaspoons ras el hanout (see note) or Moroccan spice
1 cup (200g) couscous
2 tablespoons chopped flat-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

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.
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.
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.
4.

Serve the chicken immediately with the salad and lemon wedges to squeeze over.