Ingredients

4 chicken breasts, cut into strips

250g cous cous

400ml chicken stock, boiling

1 tsp ground cumin

3 tbsp white wine vinegar

1 large mango, peeled and diced

4 spring onions, sliced

3 tbsp clear honey

4 tsp whole grain mustard

Method

Mix the mango and spring onions with the cumin and vinegar.

Put the couscous in a large pyrex bowl, pour over the boiling chicken stock, cover and set aside.

Place the chicken strips in a roasting tray.

Mix the mustard and honey, and brush half the marinade over the chicken.

Place the tray under a hot grill and cook for 4-5 minutes.

Now turn the chicken over and brush with the remaining marinade.

Grill for a further 4-5 minutes until the chicken is cooked through.

Place the chicken on a bed of couc cous and top with the mango.

Cooks Comments and Tips

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