Chicken nuggets with couscous salad

STEP BY STEP

Let's make something delicious.

1. 01

   Cut the chicken breast into 12 pieces in total. Season with salt and pepper.

2. 02

   Put the flour and breadcrumbs on separate plates. Mix the oats with the breadcrumbs. In another deep plate, whisk the egg with the milk. Coat the chicken pieces in the flour first, shaking off any excess. Dip them in the egg and milk mixture, then coat in the breadcrumb and oat mixture, pressing the coating on gently.

3. 03

   Put the couscous in a bowl. Heat the vegetable stock, pour it over the couscous and stir lightly with a fork. Leave to soak for 15 minutes, then fluff up again with the fork.

4. 04

   Peel and finely dice the mini cucumbers. Wash and halve the tomatoes, remove the stalk bases and seeds, then finely dice the flesh. Finely chop the mint and parsley. Trim the spring onions and slice into thin rings. Halve the chilli lengthways, remove the seeds and membranes, then finely dice the flesh. Put the vegetables and herbs in a bowl, add the couscous and toss gently to combine.

5. 05

   For the dressing, stir together the lemon juice, salt, pepper, sugar and olive oil in a small bowl. Pour over the salad ingredients and mix. Leave for 15 minutes to let the flavours develop, then adjust the seasoning if needed.

6. 06

   For the dip, stir the crème fraîche, yoghurt and lemon juice together in a bowl until smooth. Peel and finely chop the onion, then stir it in with the finely chopped parsley. Season with salt, pepper and cayenne pepper.

7. 07

   Heat the oil in a non-stick frying pan and fry the chicken nuggets until golden brown all over. Drain briefly on kitchen paper.

8. 08

   Plate the chicken nuggets with the couscous salad and serve the dip alongside.