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Couscous chicken with creamy mushroom sauce

We got really inventive with this one, and it paid off big time because it is absolutely delicious. We crumbed our chicken in couscous instead of breadcrumbs and made our sauce with nut milk for an extra level of flavour. So what are you waiting for? Make some couscous chicken tonight!


For the chicken
6 boneless skinless chicken breasts
2 eggs
1 tbsp soy or almond milk
1 cup flour
Salt and black pepper
1 cup couscous
Vegetable oil, to fry
For the mushroom sauce
400g portobello mushrooms, thinly sliced
Olive oil, to fry
2 cups almond milk
Salt and black pepper
2 tbsp chopped parsley
2 tsp cornflour mixed with 1 tbsp water

1. Wrap each chicken breast in cling film and pound with a rolling pin until even in thickness.
2. In one bowl, mix the eggs and milk. Season. Sift the flour into another bowl with salt and pepper. Place the couscous in a third bowl. Dip each breast in the flour, followed by the egg mixture, and then in the
3. Heat oil in a pan over medium heat and fry the chicken until golden brown, about 5 minutes on each side.
4. For the mushroom sauce, fry the mushrooms in olive oil over medium heat for 5 minutes until browned.
5. Add the almond milk, salt, pepper and parsley, then slowly add the slurry (cornflour and water mixture). Stir until sauce has thickened.
6. Pour the sauce over the chicken to serve.

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