3 ways with couscous
Olive|September 2021
Ingenious ideas for this storecupboard staple
ADAM BUSH
3 ways with couscous

Couscous-crusted chicken tenders

30 MINUTES | SERVES 2 | EASY

plain flour 50g

smoked paprika 1 tbsp

eggs 2, beaten

panko breadcrumbs 50g

couscous 50g

chicken mini fillets 500g

vegetable oil for deep-frying

barbecue sauce to serve (optional)

1 Put the flour onto a plate, add the paprika and plenty of seasoning, and mix well. Put the eggs in a shallow bowl and the breadcrumbs and couscous into another, mixing together well.

2 Toss the chicken fillets first in the flour mixture, shaking to remove the excess, then dip into the eggs and finally into the couscous mixture, patting to thickly coat the chicken.

3 Fill a pan no more than a third full with oil and heat to 180C, or until a cube of bread browns in 30 seconds.

4 Fry the chicken in batches for 3-4 minutes, flipping halfway, until golden, crisp and cooked through. Drain on kitchen paper and season with sea salt flakes. Serve with barbecue sauce, or your sauce of choice, for dipping.

PER SERVING 721 kcals | fat 21.1G saturates 2G | carbs 55.7G | sugars 1.6G fibre 4.2G | protein 75.1G | salt 0.9G

Re-vamped couscous salad

50 MINUTES | SERVES 4 | EASY

olive oil 2 tbsp

red onions 3, thinly sliced

This story is from the {{IssueName}} edition of {{MagazineName}}.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

This story is from the {{IssueName}} edition of {{MagazineName}}.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

MORE STORIES FROM OLIVEView all
kitchen therapy with Rosie Birkett
Olive

kitchen therapy with Rosie Birkett

Give salad the Jersey Royal treatment with Rosie's rustic new potato platter

time-read
3 mins  |
May 2023
PUB MENU The Barley Mow
Olive

PUB MENU The Barley Mow

Put aside some quality time at the weekend to recreate this relaxed Anglo-French pub menu from a newly restored Mayfair landmark

time-read
3 mins  |
May 2023
BOLTHOLE Fort Road Hotel, Margate
Olive

BOLTHOLE Fort Road Hotel, Margate

Kentish ingredients, local artists and extra touches of hospitality give this distinctive seafront hotel the perfect combination of contemporary style and seaside nostalgia

time-read
1 min  |
May 2023
COOK LIKE A LOCAL South Korea
Olive

COOK LIKE A LOCAL South Korea

Su Scott introduces the deep, complex flavours of this East Asian country

time-read
4 mins  |
May 2023
READY? SET MENU? GO!
Olive

READY? SET MENU? GO!

Delegate decision making to the experts - say feed me, thrill me. Rather than poring over menus, opting for a great-value set menu or a blow-out tasting experience allows you to kick back and relax, confident that incredible food will follow

time-read
5 mins  |
May 2023
Speedboat Bar SIGNATURE DISH
Olive

Speedboat Bar SIGNATURE DISH

Whip up a spicy chillispiked dish and zingy ginger cocktail from Thai canteen Speedboat Bar in London's Chinatown

time-read
2 mins  |
May 2023
Coronation chicken cups
Olive

Coronation chicken cups

Give this gorgeously creamy filling the canapé treatment - perfect for easy entertaining

time-read
1 min  |
May 2023
3 WAYS WITH Pickles
Olive

3 WAYS WITH Pickles

Whether it's cornichons, onions, beetroots or dill pickles, you can do so much more than you might think with these vinegary beauties

time-read
3 mins  |
May 2023
Keep it sweet
Olive

Keep it sweet

Show-off desserts to end your meal with a flourish, from food writer Claire Saffitz

time-read
9 mins  |
May 2023
Cook with the season
Olive

Cook with the season

That sweet spot between spring and summer brings with it some of the very best produce

time-read
8 mins  |
May 2023