Citrus Salad, Chicken Tenderloins and Cous Cous – Prahran Market

Ingredients

• CITRUS SALAD
• 1 fennel bulb
• 2 blood oranges
• 1 navel orange
• 50 g mixed salad leaves
• 1 sprig spring onion
• 6 tbs olive oil
• 3 tbs white wine vinegar
• MARINADE FOR CHICKEN TENDERLOINS
• 1 kg of chicken tenderloins
• 2 large or 3 grated garlic cloves
• 1/2 tsp sweet paprika
• generous drizzle of olive oil
• salt and cracked black pepper to season
• COUS COUS SALAD
• 1 cup cous cous
• 1 cup boiling hot water
• large handful grated chopped flat parsley
• third of a cup toasted almond flakes
• olive oil
• juice of half a lemon