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