Crunchy Couscous-Coated Chicken - cooking recipe

Ingredients

1 (312 1/2 g) cup couscous
1 (387 1/2 ml) cup boiling water
600 g chicken tenderloins
16 2/3 g cups plain flour
1 egg, beaten lightly
2 tablespoons milk
1 large avocado
1 tablespoon lime juice
1 red Thai chile, seeded,chopped finely
15 ml cups olive oil
150 g mesclun (or other assorted lettuce leaves)

Preparation

Combine couscous with the water in a large heatproof bowl.
Cover; stand 5 minutes or until water is absorbed, fluffing with fork occasionally.
Toss chicken in flour, shake away excess.
Dip chicken in small bowl containing combined egg and milk.
Toss chicken in couscous; place on tray.
Cover; refrigerate 20 minutes.
Meanwhile, mash avocado with juice and chilli in small bowl, cover.
Heat oil in large non-stick frying pan; cook chicken, in batches, until browned both sides and cooked through.
Serve chicken with avocado mixture and mesclun combined with tomato, if desired.