- 1 large mango
- 4 spring onion, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 heaped tsp ground cumin
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- 3 tbsp white wine vinegar
- 250g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 3 tbsp thick-cut marmalade
- 4 tsp grainy mustard
A condiment made by mixing the ground seeds of the mustard plant with a combination of…
- 4 chicken breast, each sliced into 3-4 strips
Heat the grill to high. Peel and dice the mango, toss with most of the spring onions, and the cumin and rice vinegar, then set aside. Put the couscous in a large heatproof bowl, pour over 400ml boiling water, then cover with cling film and set aside.
Mix together the marmalade and mustard. Lay the chicken strips in a roasting tin, then brush over half of the marmalade glaze. Grill for 4-5 mins, then turn the chicken over and brush with the remaining glaze. Grill for a further 4-5 mins until the chicken is cooked through and the glaze is bubbling. The couscous should then be ready. Stir in the mango mixture and serve with the hot chicken strips and the remaining spring onions sprinkled over.
Using veg stock
Use boiling vegetable stock instead of water to cook your couscous. This will give your couscous lots of flavour even before you add any other ingredients.
Swapping the chicken…
Swap the marmalade for 3 tbsp clear honey and drizzle it over 8 good-quality chipolatas on a baking tray. Grill for 10 mins, turning occasionally, until the sausages are browned and sticky. Serve with the mango couscous as before.