Best Mango Chicken Salad With Couscous Recipes

MANGO COUSCOUS SALAD

Steps:

• Pour water into a medium saucepan. Bring to a boil.
• Once water is boiling, remove from heat. Stir in the pear couscous, cover and let side for 10 minutes.
• Once 10 minutes is up, fluff the couscous with a fork.
• In a small bowl, add olive oil, red wine vinegar, ground cumin, garlic powder, honey, salt, and pepper. Stir until combined.
• Add the couscous to a bowl with mango, cilantro, red onion, and vinaigrette.
• Gently toss with a wooden spoon to incorporate all the ingredients. Serve.

MANGO SALSA COUSCOUS

Steps:

• Bring water to a boil in a 2-quart saucepan; stir in couscous, mango, salsa, cumin, and curry powder. Cover, reduce heat, and simmer until water is absorbed, about 2 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork before serving.

STICKY CHICKEN WITH MANGO COUSCOUS

Steps:

• 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.