Mango Couscous with Chicken Fillet and Mango Sauce

For the mango couscous, first preheat the griddle. Bring vegetable soup to a boil, sprinkle in couscous, cover and let swell for 10 minutes. Peel and seed the mango and cut half of the flesh into cubes.

Puree the other half with the yogurt and ginger in a stand mixer. Finely chop the herbs and mix them together with the mango cubes to the couscous.

Rub the chicken fillets with olive oil, season and grill in a plate grill for about 6 minutes. Season the couscous and serve with the grilled chicken fillets and the mango sauce.

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