Couscous-Crusted Chicken With Harissa Yogurt

• 1 cup chicken stock or water
• 7 ounces couscous
• 2 tablespoons chopped parsley finely
• 2 tablespoons mint finely chopped, plus extra leaves for garnish
• 1 lemon zested
• 8 chicken tenderloins halved widthwise
• 2/3 cup flour
• 1 large egg lightly beaten
• 1/4 cup milk
• yogurt Harissa
• 1/4 cup olive oil
• 1 red pepper seeded, chopped
• 1 red chili pepper long, seeded, chopped
• 2 cloves garlic crushed
• 1/2 cup plain yogurt
• 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 finely, mint, lemon zested, chicken, flour, egg, milk, olive oil, red pepper, red chili pepper, garlic, plain yogurt, vegetable oil

Taken from www.yummly.com/recipe/Couscous-Crusted-Chicken-with-Harissa-Yogurt-1406753 (may not work)