low fat spray
2 chicken breasts cut into thin strips
2 tsp ground cumin
300ml chicken stock
120g couscous
3 tbsp Mango Chutney
4 sping onions, sliced into 3cm pieces
coriander, small handful, roughly chopped
1. Heat the low fat spray, sprinkle the chicken with the ground cumin and cook for a couple of mins until lightly browned.
2. Pour 200ml of the chicken stock over the couscous and leave to soak for 5 mins.
3. Add the mango chutney to the chicken, stir and leave to bubble for a couple of mins, then add the remaining chicken stock and spring onions and cook for 5 mins or until the chicken is cooked through.
4. Fluff up the couscous with a fork, stir half the coriander through the couscous and the remainder through the chicken and serve.
Oh yum, what a great idea! Nice and light for these warm spring evenings. Never thought of making the cous cous with stock i usually just add water, will have to try that next time
ReplyDeleteMaking the couscous with stock is much nicer in my opinion and the mango chicken was really tasty :-)
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