In a small bowl add Cous cous, mustard powder, paprika, cayenne pepper, cumin, basil, garlic, smoked paprika, crumbled stock cube, salt and pepper.
Pour boiling water into the bowl until it literally just covers the couscous (no more). Stir everything together. Allow to stand for 5 to 10 minutes.
Pre heat the oven to 220c/200c/gas mark 7.
You are looking for a dry fluffy couscous.. if you feel the couscous can expand some more feel free to add a little bit more water.
Add half of the beaten egg and stir in, you are looking for a gooey sticky mixture, not too runny. If it already feels too runny do not add the remainder of the egg.
Spray a baking tray with frylight to prevent sticking. (or use brown grease proof paper)
Coating the chicken is not always the easiest.. it will not stick perfectly.. try to cover the chicken as much as possible.. then feel free to put the chicken onto the baking tray and add more couscous on the top. There is no real perfection to this recipe its trial and error to get it right for you.
After all of the chicken is coated, spritz with Frylight and place into the oven for 25 - 30 minutes or until golden and the chicken is cooked through.