Couscous Salad with Chicken and Apricots

Ingredients

• 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

Preparation

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.