Mango chicken with couscous

2. Sprinkle the chicken with the ground cumin and cook for a couple of minutes until lightly browned.

3. Pour 200ml of the chicken stock over the couscous and leave to soak for 5 minutes.

4. Add the mango chutney to the chicken, stir well and leave to bubble for a couple of minutes then add the remaining chicken stock and spring onions and cook for 5 minutes or until the chicken is cooked through. Fluff up the couscous with a fork, stir half the coriander through the couscous and the remainder through the chicken and serve.

GI assessment

Don't be put off by the mango chutney. Couscous is a medium-Gi food and will help slow down the rise in blood glucose that occurs with sugary foods.

Recipe extra

Add some blanched green beans or mangetout with the spring onion. Serve with rice instead of couscous.

Brilliant wine match

A good choice for Asian and fusion flavours is Buckingham Estate Verdelho Chardonnay 2006, South Australia (£4.99, Morrisons).