Archive of BBC Food Recipes

Couscous fried chicken with couscous and spiced tomato sauce

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook


  1. For the chicken, heat the vegetable oil in a heavy-bottomed saucepan. The oil is ready when a breadcrumb dipped in will sizzle gently in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  2. Coat the chicken in the flour, dip in the egg, then coat in couscous. Deep fry the chicken for 5 minutes until golden and thoroughly cooked through. Remove with a slotted spoon and drain on kitchen towels.

  3. To make the sauce, heat the oil in a frying pan. Add the leek and chilli and fry for 1 minute. Add the chopped tomato, tomato purée, ketchup, vinegar, sugar and half the coriander. Cook for 2 minutes.

  4. Mix the cooked couscous with the tomato sauce and season well with salt and freshly ground black pepper.

  5. To serve, spoon the spicy couscous into the centre of a warm plate, place the chicken on top and sprinkle with the remaining chopped coriander.


For the chicken

  • 700ml/1¾pints vegetable oil
  • 1 skinless chicken breast, trimmed into strips
  • 150g/5½oz flour, seasoned with salt and freshly ground black pepper
  • 1 free-range egg, beaten
  • 100g/3½oz couscous

For the spiced tomato sauce

  • 1 tbsp olive oil
  • 50g/2oz leeks, chopped
  • pinch of chilli powder
  • 1 beef tomato, roughly chopped
  • 1 tbsp tomato purée
  • 2 tbsp tomato ketchup
  • 1 tbsp red wine vinegar
  • 1 tbsp caster sugar
  • 75g/3oz coriander, roughly chopped
  • 200g/7oz cooked couscous
  • salt and freshly ground black pepper

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