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1. Heat 1 tbsp oil in a wok or large frying pan. Sprinkle the chicken with the ground cumin and cook for a couple of minutes until lightly browned.
2. Pour 200ml of the chicken stock over the couscous and leave to soak for 5 minutes.
3. Add the mango chutney to the chicken, stir well and leave to bubble for a couple of minutes then add the remaining chicken stock and spring onions and cook for 5 minutes or until the chicken is cooked through. Fluff up the couscous with a fork, stir half the coriander through the couscous and the remainder through the chicken and serve.

505 kcalories, protein 53.6g, carbohydrate 52.6g, fat 10.4 g, saturated fat 1.5g, fibre 0.5g, salt 1.8 g

Latest comments and suggestions

• lyndsey

  06 November 2007

  lyndsey rated and commented on this recipe

  

  Tasty, quick and simple - perfect Friday night food. Quite dry though - would add either chicken stock or water to the chicken as combined with the couscous it can be a bit dry

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• Sarah

  17 November 2007

  Sarah rated this recipe

  

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• Mrsnoonoo

  20 November 2007

  Mrsnoonoo rated this recipe

  

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• jokers

  27 November 2007

  jokers rated and commented on this recipe

  

  Really enjoyed this quick supper. Agree with earlier comment that it was quite dry - I added some white wine to the chicken. Also added peppers to the couscous

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• Claire

  15 January 2008

  Claire rated and commented on this recipe

  

  I'm not particularly good at cooking, but this was so easy to make and tasted great.

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• Zem

  19 January 2008

  Zem rated and commented on this recipe

  

  Lovely, very simple and quick, perfect after a long day at work.

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• Chappess

  25 January 2008

  Chappess rated and commented on this recipe

  

  Really simple to do and very tasty. I added garlic, fish sauce and a dash of soy sauce, you need to use lots of mango chutney to make a sauce so could do with something else or more stock? Was really nice thou, will cook again!

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• neets

  28 January 2008

  neets commented on this recipe

  very simple to do, very tasty, will make it again!

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• Beth

  05 February 2008

  Beth rated and commented on this recipe

  

  I didn't find it too dry but did add 150ml chicken stock instead of 100ml. My boyfriend said it was too sweet - but that is the style of the dish. I served it with some mangetout and baby corn and it was lovely.

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• frolo743

  10 February 2008

  frolo743 commented on this recipe

  This is scrummy, we added tons of coriander to couscous & to chicken & served with some broccoli. Children keep asking for a repeat performance of this one.

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• ambergem142

  08 March 2008

  ambergem142 commented on this recipe

  Very quick! Very easy! Very Delicious! Highly recommended!

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• Deb

  08 March 2008

  Deb rated this recipe

  

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• crampy's cook

  01 June 2008

  crampy's cook rated and commented on this recipe

  

  Took everyones comments and increased the stock.The dish was lovely and will make again.Might add some peppers next time to add more texture.

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• Maria Budgen

  06 June 2008

  Maria Budgen rated and commented on this recipe

  

  Have made this a few times now and always used more stock than the recipe proposes as I prefer it more "saucy". I use my mum's homemade spicy mango chutney which works well, and often fry up a few veg like sliced mushrooms, baby corn etc and mix these in to the couscous for extra vitamins! Great as a quick mid week dinner after work.

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• beckyv

  11 June 2008

  beckyv rated and commented on this recipe

  

  Very simple and very tasty. My B/f who is a fussy bugger loved it! I used 200ml of chicken stock (2 Knorr stock cubes) and that was enough sauce, was not too dry. 4 chicken breasts and about 9 tablespoons of chutney. I served it with brown rice with the coriander stirred in and broccoli.

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• Daphne

  05 August 2008

  Daphne rated this recipe

  

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• Jayne

  27 August 2008

  Jayne rated and commented on this recipe

  

  Increased the stock and added soy as suggested. Served with ainsley Harriots Spice sensation cous cous that came with last months Olive Mag! The savoury really complemented the sweetness of the mango chutney. Will make again. Kids ate the lot.

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• poppy333

  09 September 2008

  poppy333 rated and commented on this recipe

  

  really nice, took a while for the chicken to cook through but its tasty and easy. added boullion to the cous cous to add extra flavour.

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• Michael

  09 September 2008

  Michael commented on this recipe

  Being diabetic, though with a sweet tooth, I replaced the mango chutney with a ripe mango, and some ginger. I also added a glass or 2 of white wine as moisture and was very happy with the result. Bulgar works well with this too.

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• purplebo

  21 September 2008

  purplebo rated and commented on this recipe

  

  Really fast delicious dinner. I cut chicken breasts into really thin strips so it cooked in no time at all. Followed my own recipe for the couscous, and just made sure I had enough stock left over to add to the chicken - used enough to make the sauce to the consistency I wanted. Didn't want to add anything else like wine as there are enough flavours going on with the cumin and chutney. Did add baby sweetcorn and mange tout that I already had in the fridge. Will make it again, and maybe try rice instead.

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Ingredients

• olive oil
• 350g mini chicken fillets or cut 2 chicken breasts into thin strips
• 2 tsp ground cumin
• 300ml hot chicken stock , fresh, cube or concentrate
• 150g couscous
• 3 tbsp mango chutney (Geeta's does a good one)
• 4 spring onions , sliced into 3cm pieces
• a small handful coriander , roughly chopped

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Difficulty and servings

Serves 2

Preperation and cooking times

Ready in 15 minutes

Ingredients

• olive oil
• 350g mini chicken fillets or cut 2 chicken breasts into thin strips
• 2 tsp ground cumin
• 300ml hot chicken stock , fresh, cube or concentrate
• 150g couscous
• 3 tbsp mango chutney (Geeta's does a good one)
• 4 spring onions , sliced into 3cm pieces
• a small handful coriander , roughly chopped

505 kcalories, protein 53.6g, carbohydrate 52.6g, fat 10.4 g, saturated fat 1.5g, fibre 0.5g, salt 1.8 g

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