food, Recipes

Parmesan Chicken Couscous

David Ross

Founder of beloved tashas restaurants, Natasha Sideris, brought out her first recipe book entitled tashas in 2015. In it is a wide range of mouthwatering recipes straight from this passionate cook. Below is one of House and Leisure's favourite recipes from the cookbook.


16 pieces of tender stem broccoli ice water 8 chicken breasts 3 eggs, beaten salt and black pepper 100g Parmesan cheese 200g breadcrumbs 500g couscous oil for deep frying 1 fennel bulb, thinly sliced 60ml olive oil juice of 1 lemon 200g chèvre a large handful of micro greens 2 lemons, cut into wedges, to garnish


Blanch the broccoli stems in boiling water for about two minutes, then shock them in a bowl of ice water to stop the cooking and retain their colour. Drain and set aside until needed. Flatten the chicken breasts with a meat mallet. Beat the eggs in a bowl and season. Shave the Parmesan cheese and then break the shavings into small pieces. Mix them with the breadcrumbs and couscous, and spread it out on a plate. Dip each chicken breast into the beaten egg and then into the couscous breadcrumbs. Coat each one evenly. Deep-fry the chicken breasts until they are well cooked and the crumbs are golden brown. While the chicken is cooking, marinate the fennel in olive oil and lemon juice. Plate the broccoli, then the chicken, fennel, chèvre and micro greens. Garnish with lemon wedges. Serves 4