Tropical Chicken Couscous W/ Rum Vinaigrette

• 3 ounces couscous
• 1 ounce dried mango, chopped up
• 5 fluid ounces boiling water
• 4 ounces cooked boneless skinless chicken breasts, shredded
• 2 green onions, chopped up
• 2 teaspoons slivered almonds, toasted
• 1 12 tablespoons extra virgin olive oil
• 2 12 tablespoons pineapple juice
• 1 12 teaspoons dark rum
• 1 teaspoon lime juice
• 14 teaspoon dried chili pepper flakes
• 12 teaspoon brown sugar

1. Put the dried couscous and dried mango into a large bowl and pour over the boiling water.
2. Cover bowl tightly with plastic wrap and let sit for 10 minutes.
3. Meanwhile, whisk together the rum vinaigrette.
4. After the couscous has finished cooking, take the plastic off and add chicken and green onions to the bowl and stir just to combine.
5. Pour over the vinaigrette toss the mixture to make sure it all gets a bit of the dressing.
6. Stir through the toasted almonds and season if you feel necessary.
7. Serve.

couscous, mango, fluid ounces boiling water, chicken breasts, green onions, slivered almonds, extra virgin olive oil, pineapple juice, dark rum, lime juice, chili pepper, brown sugar

Taken from www.food.com/recipe/tropical-chicken-couscous-w-rum-vinaigrette-368091 (may not work)