Fruited Chicken Salad over Couscous

Ingredients

• 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

Preparation

1. 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.
2. 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.
3. Combine chicken and remaining ingredients in a large bowl. Drizzle remaining dressing over salad; toss gently to coat. Serve salad over couscous.