Recipe
Cooking steps and ingredient details are being prepared.
Lunch recipe
Lemony couscous boxes with warm spiced chicken, mango, cucumber, peppers, yoghurt, and mint.
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Ingredients
large bowl, large frying pan, fork, knife, chopping board
Method
Slice the chicken into thin strips. Dice the mango, cucumber, and red pepper, thinly slice the spring onions, chop the mint, zest the lemon, and cut the zested lemon in half.
Tip the couscous into a large bowl with the lemon zest and a pinch of salt. Pour over 350ml boiling water, cover, and leave for 8 minutes until the grains are fluffy.
Toss the chicken with the olive oil, curry powder, juice from half the lemon, and a pinch of salt and pepper until evenly coated.
Heat a large frying pan over a medium-high heat. Cook the chicken for 6-8 minutes, turning often, until golden at the edges and piping hot through with no pink in the centre.
Fluff the couscous with a fork, then fold in the mango, cucumber, red pepper, spring onions, most of the mint, and the remaining lemon juice.
Divide the couscous salad between lunch boxes, top with the warm chicken, spoon over the yoghurt, and scatter with the remaining mint.
Contains
Gluten, Milk
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