Cous Cous Breaded Fried Chicken With Summer Salad

Name: Cous Cous Breaded Fried Chicken With Summer Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup couscous; 1/2 cup rice flour; 2 None eggs; 1 lb boneless skinless chicken breasts, flattened slightly; 2 large red peppers, quartered; 3 medium zucchini, sliced diagonally; 2 tbsp vegetable oil; 4 oz baby arugula leaves; 2 bunches asparagus, trimmed, cut into thirds and blanched; 1/4 cup store-bought French dressing

Servings: persons

1
Preheat the oven to 425u00b0F. Place couscous in a medium heatproof bowl; stir in 1 cup boiling water. Cover with plastic wrap. Let stand for 5 mins or until liquid is absorbed. Using a fork, fluff and separate grains. Cool to room temperature.
2
Place flour on a plate; season with salt and pepper. Beat eggs in a shallow bowl. Coat chicken in flour; shake off excess. Dip into egg, then press in couscous to coat evenly. Place on a plate. Cover with plastic wrap. Refrigerate for 15 mins.
3
Meanwhile, place peppers, skin-side up, on a baking pan. Spray with no stick cooking spray. Bake for 10 mins or until skin blisters. Reduce heat to 350u00b0F. Transfer peppers to bowl. Cover with plastic wrap. Let stand for 5 mins. Peel and slice. Add zucchini to baking pan. Bake for 5 mins, turning once.
4
Heat oil in a large nonstick skillet on medium heat. Cook chicken, in batches, for 3-5 mins each side or until golden brown and cooked. Cut each chicken piece diagonally into 3.
5
Toss arugula, peppers, zucchini and asparagus in a large bowl. Drizzle with dressing; toss to combine. Serve topped with chicken.

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup couscous, 1/2 cup rice flour, 2 None eggs, 1 lb boneless skinless chicken breasts, flattened slightly, and more.

Yes, Cous Cous Breaded Fried Chicken With Summer Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!