Monday, January 25, 2016

Cous cous salad with grilled chicken tenderloins

It's been forever since I've written a foodie blog post and I'm sorry for that. We haven't been home much and hence, there hasn't been much cooking. When we have been home, The Boy has asked for some old favorites and there hasn't been a lot of experimenting.

This hear is the first new thing I've done in a while. It's Summer right now and the weather has been particularly cruel to us. We've had horrible 40°C plus temps and when it hasn't been stinking hot, it's been pelting down rain.

With this heat, The Boy has been asking for salads. Actually, I tell a lie, there's another salad I've made which I haven't posted about. I'll do it another day.

This little salad is one I threw together with some inspiration from a cookbook. I was browsing for a recipe and found one for a cous cous salad. I didn't make that particular salad, but I went with the cous cous idea.

Here's what we did:


  • 1 cup cous cous (I used pearl cous cous)
  • 1 1/2 cups chicken stock
  • 1 teaspoon paprika
  • 1 tablespoon ground garlic powder
  • 1 bunch of fresh asparagus, chopped into small pieces, cooked and chilled
  • 2 spring onions, chopped
  • 125g grape tomatoes, cut into 8 pieces
  • Chicken tenderloins seasoned and grilled


  • 1 tablespoon mayonnaise
  • 1 tablespoon olive oil
  • 1 teaspoon white wine vinegar
  • 1 teaspoon seeded mustard
  • Salt and pepper


  • Chop asparagus into small pieces. Prep by cooking and chilling asparagus. Similarly, cut spring onions and grape tomatoes into small pieces.
  • Bring the chicken stock to a boil and add paprika and garlic powder into it, in a pot. Add cous cous. Turn off heat. Cover and let sit for 5 minutes, stir after 5 minutes. If there is still liquid, continue to let it sit till all liquid is absorbed. Having a little bit of liquid leftover is okay.
  • While cous cous is preparing, grill chicken tenderloins. Season with spices of your choice. I used the Masterfoods Season All. Cook with some olive oil on a pan or grill.
  • Once cous cous is ready, let it cool for a short while. Once cooled, add to a large salad bowl, add asparagus, spring onions and grape tomatoes. Mix thoroughly. You do not need to add dressing to the salad as the stock from the cous cous provides a lot of flavor.

To serve:

  • Place cous cous salad on a large dinner plate.
  • Place chicken tenderloin strips on top of the cous cous salad.
  • Drizzle some dressing over the chicken strips as a light gravy.
  • Enjoy.

There you have it. Easy peasy and super tasty.

I was surprised how tasty the salad was without dressing but the dressing worked out great as a little drizzle of gravy over the chicken.

If you do make this, be sure to post pictures for me to see either on Instagram - be sure to tag me with @langshipley or on my Daz In The Kitchen Facebook page.

© This work is copyrighted to Invest-Ex and Destiny's Fortunes Pty Ltd

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1 comment:

  1. Check out nutritional facts, and prices of chicken tenderloins from grocery stores at