Apricot Almond Couscous with Chicken Apricot Almond Couscous with Chicken

Author: Canadian Living

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.

  • Portion size 4 servings



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.

Nutritional facts <b>PER SERVING:</b> about

  • Sodium 378 mg
  • Protein 44 g
  • Calories 669.0
  • Total fat 22 g
  • Cholesterol 84 mg
  • Saturated fat 2 g
  • Total carbohydrate 73 g


  • Iron 29.0
  • Folate 27.0
  • Calcium 8.0
  • Vitamin A 18.0
  • Vitamin C 37.0
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Apricot Almond Couscous with Chicken