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


  • Put mangos in a bowl; add the tea bag, soy sauce and boiling water. Leave for 15 minutes.
  • 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.
  • Beat the egg lightly in a bowl. Put the flour on one plate and some of the cooked couscous on another.
  • Dredge the chicken first in the flour, then the egg, and finally the couscous.
  • 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.
  • 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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