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Under 30 Minutes

Under 30 Minutes

Chicken Tenders with Cucumber Salad and Chickpea Couscous

  • prep: 30 mins
    total time: 30 mins
  • servings: 4

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Ingredients

  • 1 (1 pound) seedless cucumber
  • 1/2 cup whole flat-leaf parsley leaves
  • 1 to 2 tablespoons white-wine vinegar
  • 3 tablespoons plus 1 teaspoon olive oil
  • Coarse salt and ground pepper
  • 1 can (15.5 ounces) chickpeas, drained and rinsed
  • 1/3 cup raisins
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 1 1/2 pounds chicken tenders
  • 1/2 cup couscous

Directions

  1. Step 1

    Make salad: Quarter cucumber lengthwise; slice quarters 3/4 inch thick diagonally. In a medium bowl, combine cucumber, parsley, vinegar, and 1 tablespoon oil. Season with salt and pepper; toss to coat. Set aside.

  2. Step 2

    Make couscous: In a small saucepan, combine chickpeas, raisins, 1 teaspoon oil, 1 cup water, 1/2 teaspoon coarse salt, and 1/4 teaspoon ground pepper; bring to a boil. Stir in couscous, and cover pot; remove from heat. Set aside (at least 5 minutes) while cooking chicken. Fluff couscous gently with a fork before serving.

  3. Step 3

    Make chicken: In a medium bowl, combine ginger, coriander, 1/2 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Add chicken and toss to coat.

  4. Step 4

    Cook chicken in two batches: Heat 1 tablespoon oil in a large skillet over medium-high; add half the chicken, and cook until browned, 2 to 3 minutes per side. Transfer to a plate; add remaining tablespoon oil to skillet, and repeat with remaining chicken. Serve with cucumber salad and couscous.

Source
Everyday Food, March 2006

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Reviews (3)

  • 3 Sep, 2010

    Very tasty! Omitted coriander, added garlic powder and cumin to chicken.

  • 22 Jun, 2010

    Sounds delic. Has anyone used quinoa instead of couscous?

  • 25 Sep, 2009

    Delicious, easy, fast, kids loved it. Would add some lemon to the couscous, but definately a repeat.