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Cooking Blog - Chicken Strips with Tangy Couscous Salad

Chicken Strips with Tangy Couscous Salad

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  • Prep Time: 30 minutes
  • Cook Time: 7 minutes
  • Total Time: 37 minutes
  • Category: Mains

Description

A recipe for chicken strips with tangy couscous salad.


Ingredients

Scale

For chicken:

  • 500g chicken tenderloins
  • 1/4 cup extra virgin olive oil
  • 30ml lemon juice
  • 30ml lime juice
  • 1 tbsp garlic paste
  • 1/4 tsp sea salt

For salad:

  • 1/2 cup couscous
  • 100g chickpeas
  • 1 tsp turmeric
  • 1/4 tsp sea salt
  • 1 avocado, sliced
  • 60g rocket leaves
  • zest of 1/2 lime
  • 1 tbsp pepitas (toasted pumpkin seeds)
  • 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

Instructions

For chicken:

  1. In a container, mix olive oil, lemon juice, lime juice, garlic paste and sea salt, then add chicken and mix, then let marinate for 10 minutes.
  2. Heat a grill pan over medium high heat. Cook chicken for 6 minutes, turning once.

For salad:

  1. Prepare the salad by pouring 1/2 cup of boiling water in a large bowl, then adding couscous, chickpeas, turmeric and sea salt and then mix, then let sit for 4 minutes to cool down.
  2. Add avocado, rocket, lime zest and pepitas to the mixture and mix.
  3. For the dressing, add hulled tahini, lemon juice, parsley, honey, umeboshi plum and ginger paste in a blender and process for 1 minute or until smooth.
  4. Add the dressing to the couscous and chickpea salad, then mix.
  5. Serve salad with chicken.


Nutrition

  • Serving Size: 2
  • Calories: 1236