Couscous Chicken With Chili Yoghurt

• 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

1. Bring stock to a boil in a small saucepan on high heat.
2. 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.
3. 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.
4. 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.
5. Heat vegetable oil in a large skillet on high heat. Shallow-fry chicken 2-3 mins, turning, until cooked through. Drain on paper towels.
6. Serve chicken strips with chili yogurt, lemon wedges and bread.

chicken, couscous, mint, lemon, chicken breasts, flour, egg, milk, vegetable oil, lemon wedges, chili yogurt, olive oil, red pepper, long red chili pepper, garlic, plain yogurt

Taken from recipes-plus.com/api/v2.0/recipes/34349 (may not work)