Chicken with Cous Cous & Cucumber Salad

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Chickpea cous cous
1 cucumber
1/2 cup whole flat-leaf parsley leaves
1-2 tbs white-wine vinegar
3 tbs plus 1 ts olive oil
Salt and pepper
1 can (15.5 ounces) chickpeas, drained and rinsed
1/3 cup raisins
1 ts ground ginger
1 ts ground coriander
1 1/2 pounds chicken tenders
1/2 cup cous cous
1. 1. Make salad: Quarter cucumber lengthwise; slice quarters 3/4 inch thick diagonally. In a medium bowl, combine cucumber, parsley, vinegar, and 1 tablespoon oil. Season with salt and pepper; toss to coat. Set aside.
2. 2. Make couscous: In a small saucepan, combine chickpeas, raisins, 1 teaspoon oil, 1 cup water, 1/2 teaspoon coarse salt, and 1/4 teaspoon ground pepper; bring to a boil. Stir in couscous, and cover pot; remove from heat. Set aside (at least 5 minutes) while cooking chicken. Fluff couscous gently with a fork before serving.
3. 3. Make chicken: In a medium bowl, combine ginger, coriander, 1/2 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Add chicken and toss to coat.
4. 4. Cook chicken in two batches: Heat 1 tablespoon oil in a large skillet over medium-high; add half the chicken, and cook until browned, 2 to 3 minutes per side. Transfer to a plate; add remaining tablespoon oil to skillet, and repeat with remaining chicken. Serve with cucumber salad and couscous.
Per serving: 502 calories; 14.4 grams fat; 47 grams protein; 45.3 grams carbohydrates; 6.1 grams fibre

Emily Woods

Member since Mar 2007

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