Ingredients
- 1 1/2 cups couscous
- 750 grams chicken tenderloins, 12 tenderloins
- 1 1/2 tablespoons Portuguese chicken seasoning
- 2 tablespoons olive oil
- Lemon wedges, to serve
- MANGO JALAPENO SALSA:-
- L large mango, cut into 11/2cm pieces
- 1 red capsicum, cut into 1cm pieces
- 2 green spring onions, finely chopped
- 2 tablespoons jalapenos, pickled and sliced and drained and finely chopped
- 2 tablespoons lemon juice
How to Make
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Step 1: To make salsa, combine ingredients in a medium bowl and season with salt and pepper.
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Step 2: Place couscous in a medium, heatproof bowl and pour over 1 1/3 cups boiling water and stir until combined and then cover with plastic wrap and stand for 5 minute and then un-cover and fluff with a fork.
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Step 3: Meanwhile, combine chicken with seasoning and oil in a bowl.
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Step 4: Heat a large, non-stick frying pan over a medium to high heat and add chicken and cook, for 3 to 4 minutes on each side, or until cooked.
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Step 5: Spoon couscous onto a serving platter and top with chicken, then salsa and serve with lemon wedges.
Tips & Variations
- TIP - salsa can be made up to several hours ahead. Keep, covered, in the fridge. Try serving salsa with grilled fish or cooked, peeled prawns.
We hope you enjoy this recipe!
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