4 servings (serving size: about 1 1/2 cups salad and 3/4 cup couscous)
3/4 cup water
1/2 cup orange juice, divided
3/4 teaspoon curry powder, divided
1/2 teaspoon salt, divided
3/4 cup uncooked couscous
1 tablespoon extravirgin olive oil
1 tablespoon honey
1/8 teaspoon freshly ground black pepper
2 cups chopped skinless, boneless rotisserie chicken breast
2 cups honeydew melon cubes
1 cup seedless red grapes, halved
1/2 cup thinly sliced fresh basil
1/2 cup chopped green onions
3 tablespoons sliced almonds, toasted
1 (11-ounce) can mandarin oranges in light syrup, drained
How to Make It
Combine 3/4 cup water, 1/4 cup juice, 1/4 teaspoon curry powder, and 1/4 teaspoon salt in a small saucepan over high heat. Bring to a boil; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
Combine remaining 1/4 cup orange juice, remaining 1/2 teaspoon curry powder, remaining 1/4 teaspoon salt, olive oil, honey, and black pepper, stirring with a whisk. Stir 1 tablespoon dressing into couscous mixture, and set remaining dressing aside.
Combine chicken and remaining ingredients in a large bowl. Drizzle remaining dressing over salad; toss gently to coat. Serve salad over couscous.
Tried this on a whim and it was delicious! Followed the recipe with the exception of the almonds and the combination of the various fruits with the chicken and the dressing with the curry in it was outstanding! My husband loved it! This will definitely be a favorite at our house from now on!
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