100 g Chicken Breast Lean
1/4 Mango Medium
1 Spring Onion
1 Tomato Medium
1 handful Salad Leaves
1/4 Cucumber Medium
10 g Almonds Sliced
40 g Couscous
1 g Cumin Powder
1 tsp Honey
1 tsp Mustard - Wholegrain
1 tbsp White Wine Vinegar
50 mL Water

Heat the grill to high. Peel and chop the mango, cucumber and tomatoes and toss with the cumin, vinegar and the chopped spring onions and place to one side. Pour the couscous into a large bowl, cover with boiling water cover with cling film and set aside. Fluff with a fork before using it. Combine the mustard and the honey. Place the chicken strips onto a grilling tray and brush over the mustard mixture. Grill the chicken for 5 minutes, turn over the chicken and glaze again, and grill for a further 5 minutes. Stir the mango mixture into the couscous, spoon onto a plate and place the chicken strips across the top and sprinkle the sliced almonds over. Serve with the mixed leaves.