Step 2. Peel and dice up your mango, add in your spring onions, cumin and rice vinegar. Set aside.
Step 3. In a heatproof bowl, put your couscous in and pour about 400ml of boiling water. Cover this with some cling film and set this aside
Step 4. Mix together both the marmalade and mustard. Grab your chicken strips and lay them out on the roasting tin and brush over the marmalade glaze. Grill for about 4-5 mins, then turn the chicken over and brush the remaining glaze. Grill for a further 4-5 mins until the chicken is cooked through. The couscous should then be ready. Stir in the mango mixture and serve with the hot chicken strips. The remaining spring onions sprinkled over.