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Dinner in a Flash

27 February 2013
Dinner in a Flash -  Dinner in a Flash

Strapped for time and still want a delicious dinner? It shouldn’t have to take all day. Try this recipe to save time and create more time to spend with your family.

Chicken Tenders with Cucumber Salad and Chickpea Couscous (serves 4)

This quick and healthy recipe only takes 30 minutes to make.


1 (1 pound) seedless cucumber

1/2 cup whole flat-leaf parsley leaves

1 to 2 tablespoons white-wine vinegar

3 tablespoons plus 1 teaspoon olive oil

Coarse salt and ground pepper

1 can (15.5 ounces) chickpeas, drained and rinsed

1/3 cup raisins

1 teaspoon ground ginger

1 teaspoon ground coriander

1 1/2 pounds chicken tenders

1/2 cup couscous


1. Make salad: Quarter cucumber lengthwise; slice quarters 3/4 inch thick diagonally. In a medium bowl, combine cucumber, parsley, vinegar, and 1 tablespoon oil. Season with salt and pepper; toss to coat. Set aside.

2. Make couscous: In a small saucepan, combine chickpeas, raisins, 1 teaspoon oil, 1 cup water, 1/2 teaspoon coarse salt, and 1/4 teaspoon ground pepper; bring to a boil. Stir in couscous, and cover pot; remove from heat. Set aside (at least 5 minutes) while cooking chicken. Fluff couscous gently with a fork before serving.

3. Make chicken: In a medium bowl, combine ginger, coriander, 1/2 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Add chicken and toss to coat.

4. Cook chicken in two batches: Heat 1 tablespoon oil in a large skillet over medium-high; add half the chicken, and cook until browned, 2 to 3 minutes per side. Transfer to a plate; add remaining tablespoon oil to skillet, and repeat with remaining chicken. Serve with cucumber salad and couscous.

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