Couscous-Crusted Chicken With Harissa Yogurt - cooking recipe

Ingredients

1 cup chicken stock or water
7 oz couscous
2 tbsp finely chopped parsley
2 tbsp finely chopped mint, plus extra leaves for garnish
1 None lemon, zested
8 None chicken tenderloins, halved widthwise
2/3 cup flour
1 None large egg, lightly beaten
1/4 cup milk
None None Harissa Yogurt
1/4 cup olive oil
1 None red pepper, seeded, chopped
1 None long red chili pepper, seeded, chopped
2 cloves garlic, crushed
1/2 cup plain yogurt
None None vegetable oil, for frying

Preparation

Bring stock or water to a boil in a saucepan. Place couscous in a bowl and pour in hot stock or water. Cover with plastic wrap and let stand 5 mins. Fluff with a fork to separate. Stir in herbs and 3/4 of zest.
Coat chicken pieces in flour. Dip into combined egg and milk. Coat well with couscous mixture and chill for 15 mins.
Meanwhile, for the harissa yogurt, heat 2 tbsp oil in a frying pan on high. Saute pepper, chili pepper and garlic for 4-5 mins until tender. Place mixture in a food processor with remaining olive oil and process until smooth. Stir in yogurt and transfer to a serving bowl.
Heat vegetable oil in same cleaned frying pan on high. Fry chicken in batches for 2-3 mins each side, until golden and cooked. Drain on paper towels. Top with remaining zest and mint leaves, to serve, and accompany with the harissa yogurt.