Preheat your oven to 425 degrees and place a cooling rack[/url] on top of a [url href=http://amzn.to/1VtvlKN target=_blank rel=nofollow]large baking sheet. Spray generously with cooking spray and set aside.

In a medium pot[/url], combine the couscous and water. Bring to a boil and then cover and remove from the heat. Let stand for 5 minutes, and then fluff with a fork and transfer to a [url href=http://amzn.to/1j5PYM3 target=_blank rel=nofollow]large bowl. Let cool for 15 minutes.

Once cooled, stir in 2/3 Cup of the cheese, along with the garlic powder, paprika and a generous pinch of salt and pepper. Pour into a large, shallow plate.

Assemble your breading stations by place the chicken tenders on a plate, the whole wheat flour on a large, shallow plate and the egg whites in a medium bowl.

Using one hand, dredge a chicken tender in the flour, and then place it into the egg whites. Using your alternate hand, coat the tender in the egg whites, shaking off the excess, and place it into the plate of the couscous. Use the hand that you used for the flour to roll the chicken tender in the couscous mixture, gently pressing it on to coat. Place on the prepared baking sheet and repeat with remaining chicken tenders.

Bake the tenders until lightly golden brown and crispy, about 13-15 minutes. Then, remove the tenders from the oven and pre-heat your broiler to HIGH heat for 2-3 minutes.

Sprinkle the remaining cheese over the tenders and broil until the cheesy is melted and the tenders are brown and crispy, another 3-4 minutes.

Mix the salsa with Greek yogurt and serve with the chicken tenders.

DEVOUR.