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Couscous Salad With Chicken and Apricots

Couscous Salad With Chicken and Apricots
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Serves 6| Hands-On Time: | Total Time:



  1. Place the couscous in a medium bowl. Bring 1 ½ cups water to a boil and stir in the cinnamon, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Pour the mixture over the couscous. Cover and let stand until the couscous is soft, about 5 minutes. Uncover and fluff with a fork.
  3. Stir in the parsley, mint, and 2 tablespoons of the oil. Set aside.
  4. In a medium bowl, combine the chicken, apricots, shallot, and pistachios. Drizzle with the vinegar and remaining 4 tablespoons oil. Season with the salt and pepper.
  5. Divide the couscous among 6 dinner plates. Arrange the chicken salad over the couscous. Garnish with the parsley sprigs and serve.
By June, 2004

Nutritional Information

  • Per Serving
  • Calories 613
  • Calcium 76mg
  • Carbohydrate 41g
  • Cholesterol 129mg
  • Fat 24g
  • Fiber 4g
  • Iron 4mg
  • Protein 55mg
  • Sat Fat 4g
  • Sodium 318mg
What does this mean? See Nutrition 101 .

Quick Tip

The salad can be prepared (without the pistachios) and refrigerated for up to 2 days. Fold in the pistachios before serving.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.