Photo of Grilled chicken with couscous-mango salad by WW

Grilled chicken with couscous-mango salad

Points® value
Total Time
1 hr 38 min
15 min
8 min
Marinate chicken in a mixture of mango nectar, garlic, lime, cumin and salt and pepper for up to 4 hours before grilling for a zesty, earthy flavor. While the grill preheats, prepare the couscous. Couscous cooks quickly, making it an excellent choice for weeknight suppers. Couscous makes an excellent alternative to pasta, and also does not have much flavour. Therefore, it will soak up the flavor of the dressing mixture and other ingredients.


Uncooked boneless skinless chicken breast

20 oz, 4 (5-ounce) breasts

Mango nectar

1 cup(s)


3 clove(s), large, minced

Lime zest

1½ tsp(s), grated

Fresh lime juice

6 tbsp(s)

Ground cumin

1 tsp(s)

Table salt

¾ tsp(s)

Black pepper

½ tsp(s)

Uncooked whole wheat couscous

1 cup(s)

Olive oil

1 tbsp(s)

Turbinado sugar

1 tsp(s)

Canned chipotle peppers in adobo sauce

½ tsp(s), minced


¼ cup(s), chopped fresh


2 cup(s), loosely packed, baby variety

Red onion

¼ medium, thinly sliced


1 medium, peeled, pitted, and cubed

Cooking spray

1 spray(s)


  1. Place chicken, mango nectar, 2 garlic cloves, 1/2 teaspoon of lime zest, 2 tablespoons of lime juice, the cumin, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper in large zip-close plastic bag. Squeeze out air and seal bag; turn to coat chicken. Refrigerate, turning bag occasionally, at least 1 hour or up to 4 hours.
  2. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
  3. Meanwhile, prepare couscous according to package directions. Transfer couscous to medium bowl and let cool to room temperature.
  4. Remove chicken from marinade and discard marinade. Place chicken on grill rack and grill, turning often, until chicken is cooked through, 8–10 minutes.
  5. Whisk together oil, sugar, chipotles en adobo, remaining 1 garlic clove, remaining 1 teaspoon grated lime zest, remaining 1/4 cup lime juice, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in large bowl. Stir in cilantro. Add couscous, arugula, onion, and mango and toss to coat. Serve chicken with salad.
  6. Per serving: 1 chicken breast and 1 3/4 cups salad