Apricot Almond Couscous with Chicken
Having a selection of dried spices on hand brings flavours from around the world to your table. For example, this salad features a Moroccan-inspired, pantry-friendly combination of dried fruit, nuts, couscous and spices, plus chicken from the freezer.
Servings: 4
Ingredients:
| Nutritional Info | |
| PER SERVING: about | - |
| cal | 669 |
| pro | 44 g |
| total fat | 22 g |
| sat. fat | 2 g |
| carb | 73 g |
| fibre | 6 g |
| chol | 84 mg |
| sodium | 378 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 29% |
| vit A | 18% |
| vit C | 37% |
| folate | 27% |
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1/4 cup (50 mL) vegetable oil
2 tsp (10 mL) ground cumin
1 tsp (5 mL) ground coriander
1/2 tsp (2 mL) turmeric
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) each cinnamon and pepper
4 boneless skinless chicken breasts
1-1/2 cups (375 mL) couscous
2/3 cup (150 mL) dried apricots, cut in strips
1 tsp (5 mL) grated orange rind
1/4 cup (50 mL) orange juice
1/3 cup (75 mL) slivered almonds, toasted
1/4 cup (50 mL) chopped fresh parsley
4 each wedges lemon and orange
Preparation:
In bowl, combine 2 tbsp (25 mL) of the oil, cumin, coriander, turmeric, half of the salt, the cinnamon and pepper; set aside 1 tbsp (15 mL) for couscous. Add chicken to remainder; toss to coat.
Place chicken on greased grill over medium-high heat; close lid and cook, turning once, until no longer pink inside, about 12 minutes. (Make-ahead: Cover and refrigerate for up to 2 days.)
Meanwhile, in large bowl, combine couscous and apricots; add 1-1/2 cups (375 mL) boiling water. Let stand for 5 minutes; fluff with fork.
Whisk together orange rind and juice, remaining oil and reserved spice mixture. Using fork, mix into couscous along with almonds, parsley and remaining salt. (Make-ahead: Cover and refrigerate for up to 2 days.)
Divide salad among plates. Slice chicken crosswise into 1/2-inch (1 cm) thick slices; place on salad. Serve with lemon and orange wedges.
Additional Information
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Substitution: Use quartered dried dates or golden raisins instead of the apricots, and 4 salmon fillets (about 1-1/2 lb/750 g total) instead of the chicken breasts.
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