Rating: 4 stars
28 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 0
Stephana Bottom

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Credit: Sang An

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Pour the mixture over the couscous. Cover and let stand until the couscous is soft, about 5 minutes. Uncover and fluff with a fork.

  • Stir in the parsley, mint, and 2 tablespoons of the oil. Set aside.

  • 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.

  • Divide the couscous among 6 dinner plates. Arrange the chicken salad over the couscous. Garnish with the parsley sprigs and serve.

Nutrition Facts

calcium 76mg; 613 calories; carbohydrates 41g; cholesterol 129mg; fat 24g; fiber 4g; iron 4mg; protein 55mg; saturated fat 4g; sodium 318mg.
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