Couscous-Crusted Chicken With Harissa Yogurt

• 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

1. 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.
2. Coat chicken pieces in flour. Dip into combined egg and milk. Coat well with couscous mixture and chill for 15 mins.
3. 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.
4. 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.

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

Taken from recipes-plus.com/api/v2.0/recipes/23066 (may not work)