3 ways with couscous

Ingenious ideas for this storecupboard staple

- ADAM BUSH

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