1 1/2 cups couscous
12 chicken tenderloins (750g)
1 1/2 tablespoons Portuguese chicken seasoning
2 tablespoons olive oil
Lemon wedges, to serve
MANGO JALAPENO SALSA
l large mango, cut into 11/2cm pieces
1 red capsicum, cut into 1cm pieces
2 green spring onions, finely chopped
2 tablespoons sliced pickled jalapenos, drained, finely chopped
2 tablespoons lemon juice
To make salsa, combine ingredients in a medium bowl. Season with salt and pepper.
Place couscous in a medium, heatproof bowl. Pour over 1 1/3 cups boiling water. Stir until combined. Cover with plastic wrap. Stand for 5 minutes. Un-cover. Fluff with a fork.
Meanwhile, combine chicken with seasoning and oil in a bowl.
Heat a large, non-stick frying pan over a medium to high heat. Add chicken. Cook, for 3 to 4 minutes on each side, or until cooked.
Spoon couscous onto a serving platter. Top with chicken, then salsa. Serve with lemon wedges.
TIP! Salsa can be made up to several hours ahead. Keep, covered, in the fridge. Try serving salsa with grilled fish or cooked, peeled prawns.