Chicken Tenders with Cucumber Salad and Chickpea Couscous

Chicken Tenders with Cucumber Salad and Chickpea Couscous

• 1 (1 pound) cucumber
• 1/2 cup whole flat-leaf parsley leaves
• 1 to 2 tablespoons white-wine vinegar
• 3 tablespoons plus 1 teaspoon olive oil
• Coarse salt and ground pepper
• 1 can (15.5 ounces) chickpeas, drained and rinsed
• 1/3 cup raisins
• 1 teaspoon ground ginger
• 1 teaspoon ground coriander
• 1 1/2 pounds chicken tenders
• 1/2 cup couscous

 

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.

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.

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.

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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