Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 4 people
Unable to load
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1/4 cup plain flour
- 600grams chicken tenderloins
- 1 Lebanese cucumber, halved, deseeded, sliced
- 1/3 cup continental parsley leaves
- 200grams plain Greek-style yoghurt
- 2tablespoons sesame seeds
- 2tablespoons olive oil
- 1 free range egg
- 1/2 cup unsalted pistachio kernels
- 200grams solanato tomatoes, halved
- 1/2 cup panko breadcrumbs
- 1 cup wholemeal couscous
Nutrition per serving
2950kJ / 708Cal
2950 Kilojoules or 708 Calories
34% of daily energy intake*
Protein
53.2grams
Fat
29.5grams
Carbs
52.5grams
Sugars
7.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Process pistachios in a small food processor until finely chopped. Transfer to a shallow bowl. Stir in breadcrumbs and seeds. Place flour on a plate. Whisk egg with 1 tbs water in a separate shallow bowl. Line a baking tray with baking paper.
Step 2 of 5
Dip chicken in flour, then egg, then breadcrumb mixture to coat. Place on tray.
Step 3 of 5
Heat oil in a large frying pan over medium heat. Cook chicken, in batches, for 6-8 minutes, turning halfway, or until golden and cooked through.
Step 4 of 5
Meanwhile, place couscous in a heatproof bowl and pour in 1 cup boiling water. Cover and stand for 5 minutes, then fluff grains with a fork. Add half each of the cucumber and tomato. Chop parsley, reserving some for garnish, add to couscous and toss to combine.
Step 5 of 5
Top couscous with chicken. Scatter with remaining cucumber, tomato and parsley. Serve with yoghurt.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.