Couscous Chicken With Chili Yoghurt - cooking recipe

Ingredients

1 cup chicken stock or water
1 cup couscous
1/4 cup mint leaves, finely chopped
1 None lemon, peel finely grated
1 2/3 lbs boneless skinless chicken breasts, cut into strips
1/2 cup flour, seasoned with salt and pepper
1 None egg, lightly beaten
1/4 cup milk
None None Vegetable oil, for shallow-frying
None None Lemon wedges, crusty bread, to serve
None None FOR THE CHILI YOGURT
1/4 cup olive oil
1 None red pepper, seeded and chopped
1 None long red chili pepper, seeded and chopped
2 cloves garlic, crushed
1/2 cup plain yogurt

Preparation

Bring stock to a boil in a small saucepan on high heat.
Place couscous in a bowl. Add stock. Let stand, covered, 5 mins. Fluff with a fork to separate grains. Stir in mint and lemon peel.
Coat chicken in flour, shaking off excess. Dip into combined egg and milk; coat well in couscous mixture. Arrange on a tray; refrigerate 15 mins.
For the chili yogurt, heat 2 tbsp of the oil in a skillet on high heat. Saute red pepper, chili pepper and garlic for 4-5 mins. Transfer to a food processor with yogurt and remaining 2 tbsp oil; process until smooth. Season.
Heat vegetable oil in a large skillet on high heat. Shallow-fry chicken 2-3 mins, turning, until cooked through. Drain on paper towels.
Serve chicken strips with chili yogurt, lemon wedges and bread.