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Couscous Salad with Chicken and Apricots

Photo: Sang An
Prep time 45 mins
Yield 6 servings


  • 1 1/2 cups instant couscous
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1 cup finely chopped fresh parsley leaves, plus 6 sprigs
  • 1 cup finely chopped fresh mint leaves
  • 6 tablespoons olive oil
  • 4 spicy grilled chicken breasts
  • 3 fresh apricots (or ripe nectarines, peaches, or plums), pitted and cut into bite-size chunks
  • 1 small shallot, thinly sliced in rings
  • 1/2 cup unsalted pistachio nuts, shelled
  • 2 tablespoons balsamic vinegar

Nutrition Information

  • calcium 76 mg
  • calories 613
  • caloriesfromfat 0 %
  • carbohydrate 41 g
  • cholesterol 129 mg
  • fat 24 g
  • fiber 4 g
  • iron 4 mg
  • protein 55 mg
  • satfat 4 g
  • sodium 318 mg

How to Make It

  1. Place the couscous in a medium bowl. Bring 1 1/2 cups water to a boil and stir in the cinnamon, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour the mixture over the couscous. Cover and let stand until the couscous is soft, about 5 minutes. Uncover and fluff with a fork. Stir in the parsley, mint, and 2 tablespoons of the olive oil. Set aside. Cut the chicken into bite-size pieces and place in a medium bowl. Add the apricots, shallot, and pistachios. Drizzle with the vinegar and the remaining olive oil. Season with salt and pepper to taste. Divide the couscous among 6 dinner plates. Arrange the chicken salad over the couscous. Garnish with the parsley sprigs and serve.