Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 3
Stephana Bottom
Recipe by Real Simple June 2004

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Sang An

Recipe Summary

prep:
45 mins
total:
45 mins
Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

calcium 76mg; 613 calories; calories from fat 0%; carbohydrates 41g; cholesterol 129mg; fat 24g; fiber 4g; iron 4mg; protein 55mg; saturated fat 4g; sodium 318mg.
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