• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B6, B9, C
MineralsCopper, Natrium, Potassium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 (1 pound) seedless cucumber

  2. 1/2 cup whole flat-leaf parsley leaves

  3. 1 to 2 tablespoons white-wine vinegar

  4. 3 tablespoons plus 1 teaspoon olive oil

  5. Coarse salt and ground pepper

  6. 1 can (15 1/2 ounces) chickpeas, drained and rinsed

  7. 1/3 cup raisins

  8. 1 teaspoon ground ginger

  9. 1 teaspoon ground coriander

  10. 1 1/2 pounds chicken tenders

  11. 1/2 cup couscous

Instructions Jump to Ingredients ↑

  1. « » Make salad: Quarter cucumber lengthwise; slice quarters 3/4 inch thick diagonally. In a medium bowl, combine cucumber, parsley, vinegar, and 1 tablespoon oil. Season with salt and pepper; toss to coat. Set aside.

  2. Make couscous: In a small saucepan, combine chickpeas, raisins, 1 teaspoon oil, 1 cup water, 1/2 teaspoon coarse salt, and 1/4 teaspoon ground pepper; bring to a boil. Stir in couscous, and cover pot; remove from heat. Set aside (at least 5 minutes) while cooking chicken. Fluff couscous gently with a fork before serving.

  3. Make chicken: In a medium bowl, combine ginger, coriander, 1/2 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Add chicken and toss to coat.

  4. Cook chicken in two batches: Heat 1 tablespoon oil in a large skillet over medium-high; add half the chicken, and cook until browned, 2 to 3 minutes per side. Transfer to a plate; add remaining tablespoon oil to skillet, and repeat with remaining chicken. Serve with cucumber salad and couscous.


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