Couscous Chicken with Mango Sauce

A quick and easy recipe from Aldi's Garth McColgan.


  • 1 pack lemon couscous (cooked as per pack instructions)
  • 200 ml boiling water
  • 4 chicken fillets (cut across width-wise)
  • 1 tbs soy sauce
  • 1 pack dried mango
  • 1 tea bag
  • 2 tbs flour
  • 1 egg
  • 2 tblsp white wine vinegar
  • 2 tblsp brown sugar
  • 1 tsp salt
  • 1 red onion (finely sliced)
  • 1 clove garlic (roughly chopped)
  • 8 lettuce leaves (shredded)
  • 1 pack mediterranean wraps


  1. Put mangos in a bowl; add the tea bag, soy sauce and boiling water. Leave for 15 minutes.
  2. Remove tea bag and put mangoes, plus the liquid, into a baking dish. Add onions, garlic, vinegar, sugar and salt. Bake for 20-25 minutes at 180°C until the mango mix has a nice glaze. Keep warm.
  3. Beat the egg lightly in a bowl. Put the flour on one plate and some of the cooked couscous on another.
  4. Dredge the chicken first in the flour, then the egg, and finally the couscous.
  5. Fry gently in hot oil for 5 minutes on each side until coloured. Turn down the heat and cook for a further 5 minutes on each side until cooked.
  6. Serve the chicken sliced on a warmed Mediterranean wrap with some of the shredded lettuce. Top with the mango sauce.


Created by Garth McColgan for Aldi.


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