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:
- Put chicken in a container and cover with olive oil, 30ml of lemon juice and lime juice, garlic paste and sea salt and let marinate for 10 minutes.
- Heat a grill pan over medium high heat. Cook chicken for 6 minutes, turning once.
For salad:
- 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.
- Add avocado, rocket, lime zest and pepitas to the mixture and mix.
- Make the salad dressing by adding hulled tahini, lemon juice, parsley, honey, umeboshi plum and ginger paste in a blender and process for 1 minute or until smooth.
- Add the dressing to the couscous and chickpea salad, then mix and serve salad with chicken.
Nutrition
- Serving Size: 2
- Calories: 1236