Serves 4



  • 2 cups cooked Pearl Cous Cous 


  • 1x large BBQ chicken 

  • ¼ cup whole dry-roasted almonds


  • 2x bunch asparagus 

  • 1x 200g Superleaf Salad Mix (Woolworths)


  • 1x large fresh mango

  • 4 thin slices of orange to garnish

Dressing (optional)

  • 1 tsp. wholegrain mustard 

  • 2 tbsp. juice of orange 

  • 2 tbsp. balsamic vinegar

  • 1/3 cup extra virgin olive oil 



1.    Follow packet instructions to cook pearl cous cous

2.    Shred BBQ chicken, remove skin and stuffing

3.    Slice asparagus, drizzle with olive oil and microwave on high heat for 1-2 minutes or lightly pan-fry

4.    Slice mango into small cubed pieces

5.    Slice orange into 4x thin slices for garnish and save half for juice for the dressing (optional)

6.    Drain cooked cous cous

7.    In a large bowl, add superleaf salad mix, cooked asparagus, shredded chicken, cous cous and mango

8.    Toss salad and drizzle dressing as desired

9.    Add sliced oranges as a garnish and sprinkle roasted almonds throughout to finish 

10.  Enjoy 🙂


  • antioxidant rich 

  • 1 serve of protein 

  • 1 serve of carbohydrate 

  • 2 serves of vegetables

Inspired by our Lane Cove and Cremorne Dietitian, Aimee.

Check out her full bio http://bodyfusion.com.au/about-our-dietitian/