Couscous Crumbed Chicken with Tomato & Basil Salad


2 cups gluten free couscous

½ cup wholemeal flour

¼ cup flat leaf parsley, chopped finely

2 eggs

¼ cup milk

12 chicken tenderloins

olive oil to fry


Tomato & Basil Salad

1 punnet red and gold perino tomatoes, halved

½ cup basil leaves

3 garlic cloves, sliced finely

olive oil

salt and pepper


Place flour in a bowl and season. Place the couscous and parsley in another bowl and the egg and milk beaten together in a third bowl. Coat the chicken in flour, shaking off excess, then dip into the egg and then coat in couscous.

Heat a large frying pan and a small amount of olive oil to shallow fry chicken. Cook chicken for 5 to 8mins or until golden brown. You may need to fry in 2 batches. Remove and place onto absorbent towel.

To make salad, place all ingredients into a bowl and a splash olive oil. Mix together and add salt and pepper to taste.