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Couscous with chicken fillet and mango salsa

Couscous with chicken fillet and mango salsa

Lunch, Main dish
30 min. preparation

Couscous is easy to prepare and combines well with a multitude of flavours. This recipe with home-made mango salsa brings summer to your plate. And it’s a great dish to please a crowd of diners!

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Preparation method

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Preparation method

Cook the couscous according to the instructions on the package.
Chop 1 onion and finely chop the garlic.
Heat the olive oil in a frying pan. Fry the onion and the garlic until soft for about 3 minutes. Remove from the pan. Season the chicken fillets with salt and pepper. Fry for approx. 8 minutes on a medium heat until golden brown. Turn them regularly. Return the onion and garlic to the pan.
Squeeze the half lime. Add the juice and turmeric to the pan. Place the lid on the pan and leave the meat to cook on a low heat for another 2 minutes.
In the meanwhile, slice the mango into two halves along the stone. Score each half into squares without cutting through the skin. Turn out the halves with your thumb and slice off the cubes. Or use a mango slicer.
Halve ¼ of the cayenne pepper, remove the seeds and finely slice the flesh. Slice the other onion into very thin half rings. Finely chop the coriander. Combine the mango, cayenne pepper, onion and half of the coriander to create a salsa. Season with salt and pepper.
Thinly slice the chicken diagonally. Stir the couscous with a fork and divide over the plates. Spoon the salsa on top and serve the chicken with the sauce next to it. Scatter with the rest of the coriander.

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