Chicken Strips with Tangy Couscous Salad


Servings: 2 – 3 | Prep time: 30 mins | Cook time: 7 mins | Total: 37 mins


A recipe for grilled chicken tenderloins with tangy couscous and chickpea salad. The salad is very filling in this recipe, thanks to the couscous and chickpeas, which are also very healthy and it’s a tangy dish, due to the lemon, lime and the half to whole Japanese salty and sour Umeboshi plum used in the salad. The salad dressing ingredients, including the Umeboshi plum, are all processed in a blender.

 

Ingredients:

  • Marinate: 500g chicken tenderloins
  • 1/4 cup extra virgin olive oil
  • 2 tbsps lemon juice
  • 2 tbsps lime juice
  • 1 tbsp garlic paste
  • 1/4 tsp sea salt
  • Couscous salad: 1/2 cup couscous
  • 100g chickpeas
  • 1 tsp turmeric
  • 1/4 tsp sea salt
  • 1 avocado, sliced
  • 60g rocket leaves
  • 1/2 lime zest
  • 1 tbsp pepitas (toasted pumpkin seeds)
  • Salad dressing: 1/4 cup hulled tahini
  • 1/3 cup lemon juice
  • 1/4 cup flat-leaf parsley
  • 1 tsp honey
  • 1/2 or for more salty and sour 1 whole Umeboshi plum
  • 1 tbsp ginger paste

Directions:

  1. Marinate: Put chicken in a bowl and add olive oil, the 2 tablespoons of lemon juice and lime juice, garlic paste and sea salt. Mix, then cover with cling wrap and refrigerate for 10 minutes.
  2. Heat a grill pan over medium high heat. Add chicken and cook for 6 minutes, turning once.
  3. Couscous salad: Prepare salad by pouring 1/2 cup of boiling water in a large bowl, then adding couscous, chickpeas, turmeric and sea salt and mix. Let sit for 4 minutes to cool down.
  4. Add avocado, rocket, lime zest and pepitas to the mixture and mix.
  5. Salad dressing: Add all salad dressing ingredients to a blender and process for 1 minute or until smooth. Add dressing to the couscous and chickpea salad, then mix. Serve salad with chicken.