Cous Cous Breaded Fried Chicken With Summer Salad - cooking recipe

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

Preparation

Preheat the oven to 425\u00b0F. 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.
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.
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 350\u00b0F. 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.
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.
Toss arugula, peppers, zucchini and asparagus in a large bowl. Drizzle with dressing; toss to combine. Serve topped with chicken.