Ingredients

Salad:
300g pearl couscous (Find near rice at shops also called Israeli couscous)
3 tsp olive oil
1.5 tsp vegetable stock powder/cubes (or you can buy premade 2 cups)
2 cups boiling water (leave out if you are using premade stock)
1 avocado
1 cucumber sliced
1 punnet of cherry tomatoes halved
1 block of halloumi
1 baby spinach
2 lemons juiced
Salt and pepper to season

Almond crusted chicken:
2 cups almond meal
1 tbsp garlic powder
1 tbsp dried oregano
1/2 tsp black pepper
2 eggs
8 chicken thighs
Spray olive oil or regular to coat pan

Directions - Salad

STEP 1
Preheat oven to 70 degrees Celsius (this will be to keep your chicken warm later)

STEP 2
Heat 3 tsp olive oil in a pan on medium heat. Add couscous in the hot oil until fragrant and toasted should take about 3-4 minutes. Add your water and stock cubes and bring to simmer.

STEP 3
Cook until couscous is tender and water has been absorbed, then set to the side off heat.

STEP 4
Cut up your salad ingredients as desired (cucumber, avocado, tomatoes) and place in salad bowl with baby spinach.

STEP 5
Slice halloumi in thin slices (about half the thickness of a matchbox) and put to the side to cook at the very end.

Directions - Almond crusted chicken

STEP 6
Ensure pan is on a low- medium heat with a light spray of olive oil coating the base.

STEP 7
Pull out each chicken thigh from the packet wrap in glad wrap and tenderise by hitting firmly with the meat hammer (or your makeshift meat hammer). Ensure that each thigh is flattened so it is no thicker than 2cm high.

STEP 8
Crack 2 eggs in a bowl and whisk together with a fork. In a separate bowl add garlic powder, almond meal, oregano and pepper. Dip and coat each thigh in egg first followed by seasoning and add to the preheated pan. Cook each side for 5-6 minutes or until cooked through.

STEP 9
Remove chicken from stove and place in the oven to keep warm.

STEP 10
Add halloumi slices to the heated pan and cook for 2 minutes each side on medium heat then add to the salad.

STEP 11
Squeeze the lemon juice over the salad and season with salt and pepper. Place on a plate with a piece of almond crusted chicken to serve and enjoy!