Add the couscous, mustard powder, paprika, cumin, basil, garlic salt and pepper to a bowl, crumble in the stock cube and pour over boiling water so it is just covering the couscous. Allow to site for 5 minutes, then check to see if it has expanded enough, if it is still a little dense add a little more water and leave to stand again. We want the couscous to be dry in texture but fully expanded, so use the least amount of water you can to get a cooked consistency.

Fluff it up with a fork to make sure its all separated.Then add half the beaten eggs and mix well, you want a gooey mixture rather than runny. If you think it can be a little more wet add more of the egg, but do it gradually.

Spray a baking tray with frylight to reduce sticking (I used greasy proof paper and it still stuck in places so be warned)

Now the fun bit, coating the chicken is a little difficult so I ended up only completely coating the top and sides of the pieces I used. I found the easiest way was to lay out all the pieces and spread the mixture across the tops and down the sides. It did stick easily in most places luckily, its just trying to coat top and bottom became a challenge, and it would have stuck to pan when cooking anyway.

Pop the tray in the oven at 180 for 25-30 minutes. Your couscous coating should turn golden and crispy.

Serve with your choice of sides and enjoy.