Crunchy Couscous-Coated Chicken

• 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)

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

couscous, boiling water, chicken, flour, egg, milk, avocado, lime juice, red thai chile, olive oil

Taken from www.food.com/recipe/crunchy-couscous-coated-chicken-36558 (may not work)