Chicken, mango and avocado couscous salad

    55 min

    Sliced chicken, peppers, mango and avocado are plated over couscous in this warm, colourful salad that'll brighten up any summer evening.

    5 people made this

    Serves: 4 

    • 175g couscous
    • 2 sprigs fresh mint, stemmed and chopped
    • 2 sprigs coriander, chopped
    • 500ml boiling water
    • 2 skinless, boneless chicken breasts
    • 1 tablespoon paprika
    • salt and freshly ground black pepper, to taste
    • 1 large green pepper, chopped
    • 1 large red pepper, chopped
    • 1 mango, cubed
    • 1 avocado, cubed
    • 1 small bunch watercress
    • 40g crumbled feta cheese
    • 3 tablespoons low-fat yogurt

    Prep:40min  ›  Cook:10min  ›  Extra time:5min  ›  Ready in:55min 

    1. Combine couscous, mint and coriander in a bowl. Pour in boiling water. Cover and let stand until couscous is soft, about 5 minutes.
    2. Place chicken breasts between 2 sheets of heavy foil on a solid, level surface; pound firmly with the smooth side of a meat mallet to a 2cm thickness. Season both sides with paprika, salt and pepper.
    3. Heat a large nonstick pan over medium heat. Fry chicken breasts until cooked through, about 5 minutes per side. Slice chicken into strips.
    4. Add green pepper and red pepper to the same pan that you used to cook the chicken; cook and stir over high heat until blackened in spots, about 5 minutes.
    5. Spread couscous over the bottom a large serving plate. Top with chicken slices, pepper mixture, mango, avocado, watercress, feta cheese and yogurt.

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