Crunchy Couscous-coated Chicken

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 (312 1/2 g) cup couscous
• 1 (387 1/2 ml) cup boiling water
• 600 g chicken tenderloins
• 16 2/3 g cups plain flour
• 1 egg, beaten lightly
• 2 tablespoons milk
• 1 large avocado
• 1 tablespoon lime juice
• 1 red thai chile, seeded,chopped finely
• 15 ml cups olive oil
• 150 g mesclun (or other assorted lettuce leaves)

Recipe

• 1 combine couscous with the water in a large heatproof bowl.
• 2 cover; stand 5 minutes or until water is absorbed, fluffing with fork occasionally.
• 3 toss chicken in flour, shake away excess.
• 4 dip chicken in small bowl containing combined egg and milk.
• 5 toss chicken in couscous; place on tray.
• 6 cover; refrigerate 20 minutes.
• 7 meanwhile, mash avocado with juice and chilli in small bowl, cover.
• 8 heat oil in large non-stick frying pan; cook chicken, in batches, until browned both sides and cooked through.
• 9 serve chicken with avocado mixture and mesclun combined with tomato, if desired.