Chicken with Mango Couscous
125g/4oz/⅔ cup couscous
125g/4oz tomato salsa
juice of 2 lemons
2 tbsp chopped fresh coriander (cilantro), plus extra to garnish
1 ripe mango, peeled, stoned and diced
200g/7oz cooked chicken fillets
8 tbsp virtually fat-free fromage frais
4 tsp sweet chilli sauce
salt and ground black pepper
1 Put the couscous in a bowl and pour over 300ml/½ pint/1¼ cups boiling water. Season well with salt and pepper, and leave to stand for 15 minutes.
2 Fluff up the couscous grains with a fork, then stir in the tomato salsa, lemon juice, coriander and mango.
3 Divide the couscous among four serving plates and arrange the chicken on top.
4 Sprinkle with chopped coriander and serve with some fromage frais topped with chilli sauce.