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Export 14 ingredients for grocery delivery
Step 1
Place flour and ras el hanout or spice in a bowl and season. Place the couscous and parsley in another bowl and the egg in a third bowl. Coat the chicken in flour, shaking off excess, then dip into the egg and then coat in couscous.
Step 2
Heat some olive oil in a large non-stick frypan over medium heat. In 2 batches, fry chicken for 5-7 minutes, turning, until golden and cooked. Drain on paper towel.
Step 3
Meanwhile, for salad, heat grill to high. Spread onion and garlic on a tray, drizzle with oil and season. Grill for 5 minutes, turning, until golden. Peel the onion, then toss onion in a bowl with parsley, tomato and chickpeas. Mash garlic with a fork and whisk with juice and oil. Season dressing, then pour over salad and toss to combine.
Step 4
Serve the chicken immediately with the salad and lemon wedges to squeeze over.
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