Couscous-chicken-goujons

Crispy cous cous chicken with spicy tomato & pesto salsa

Cous cous works brilliantly in place of breadcrumbs in this zingy recipe

By , 05 May 2018

(2 votes)

Crispy cous cous chicken with spicy tomato & pesto salsa
  • Cook: 40 Mins
    plus cooling

  • Serves: 4

  • Price: £1.27 per serving

Nutritional Info
Each 249g serving contains
  • Energy

    1250KJ

    299KCAL

    15%
  • Fat

    11.7g

    med

    17%
  • Saturates

    2.0g

    low

    10%
  • Sugars

    2.7g

    low

    3%
  • Salt

    0.67g

    low

    11%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 502kJ/120kcal.
Ingredients
  • 110g pack Asda Coriander & Lemon Cous Cous
  • ½tsp chilli powder
  • 2 egg whites
  • 250g Butcher's Selection British Chicken Breast Mini Fillets
  • 1tbsp rapeseed oil
  • 20g pine nuts
  • 2tbsp Extra Special Pesto Alla Genovese
  • ½tsp Tabasco Pepper Sauce
  • 1 red chilli, deseeded and finely chopped
  • 3 tomatoes, deseeded and finely chopped
  • 10g Parmesan, grated
  • 25g basil leaves, torn
  • 60g wild rocket
  • 1 lemon, cut into wedges
Method
  • Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper.

  • For the chicken, make the cous cous according to the pack instructions. Once all the water has been absorbed, stir the cous cous with a fork to separate and fluff up, add the chilli powder and mix until combined. Spread out on a plate and leave to cool completely.

  • Lightly whisk the egg whites. Working in batches, dip the chicken fillets in the egg then roll in the cous cous to coat evenly.

  • Place on the baking tray, drizzle with the rapeseed oil and bake for 25-30 mins until the coating is crisp and golden and the chicken is cooked through. Add the pine nuts to the tray for the last 5 mins, to toast.

  • For the salsa, mix the toasted pine nuts with the pesto, Tabasco, chilli, tomatoes and 1tbsp water.

  • Sprinkle the chicken with the Parmesan, basil and rocket, and serve alongside the salsa with the lemon wedges to squeeze over.