Rating: 5 stars
1 Ratings
  • 5 star values: 1
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Either pack the couscous separately, or line the bottom of a large portable container with the couscous and top with the chicken mixture. Prepare this salad just a few hours in advance; if made too far ahead, the fruit becomes watery. Purchase precut fruit for easier preparation.

David Bonom
Recipe by Cooking Light August 2007

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Recipe Summary

Yield:
4 servings (serving size: about 1 1/2 cups salad and 3/4 cup couscous)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

361 calories; calories from fat 17%; fat 7g; saturated fat 0.7g; mono fat 4g; poly fat 1.1g; protein 20.4g; carbohydrates 56.7g; fiber 4.8g; cholesterol 30mg; iron 1.3mg; sodium 488mg; calcium 70mg.
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