Chicken tenderloins with wholemeal couscous

The chicken tenderloins can be marinated for a few hours or overnight, along with the currants for the couscous. Serve with a big bowl of steamed greens and a bowl of unsweetened yoghurt.

Ingredients

600 g	Chicken tenderloins (Main)
1 clove	Garlic, crushed
1 pinch	Dried red chilli flakes
2 tsp	Fresh thyme
3 Tbsp	Olive oil
1 ½ cups	Chicken stock
1 pinch	Saffron threads
1 tsp	Sea salt and black pepper
1 cup	Maftoul, (wholemeal couscous)
¼ cup	Currants, preferably left overnight in a little red wine vinegar
¼ cup	Pistachio nuts, roughly chopped
1 handful	Basil leaves, torn if large
1 small bunch	Chives

Directions

1. Trim the chicken tenderloins, if needed and place in a ceramicdish.Mix togetherthe garlic,chilliflakes, thyme leaves and olive oil and pour over the chicken. Cover and place in the fridge to marinate.
2. The following day,cook the couscous. Pourthe stockinto a saucepan, add thesaffron, season with salt and pepper and bring up to the boil.Place the couscous in a heatproof bowl,thenpour over boiling stock.Cover bowl with a plate and set aside for 10 minutes to steam. Once the couscous has cooled, add the currants, pistachio nuts, basiland snip in the chives. Taste for seasoning.
3. Heat a large frying pan over medium-high heat. Inbatches, cook the chicken on one side until browned and you can see the chicken is almost cooked. Turn over and brown the second side, taking care not to over cook the chicken.Check chicken is cooked after 5 minutes.
4. Serve chicken tenderloins with the couscous,steamed greens and yoghurt.