Apricot Almond Couscous with Chicken
Source of Recipe
By The Canadian Living Test Kitchen
List of Ingredients
1/4 cup (50 mL) Vegetable oil
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2 tsp (10 mL) Ground cumin
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1 tsp (5 mL) Ground coriander
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1/2 tsp (2 mL) Turmeric
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1/2 tsp (2 mL) Salt
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1/4 tsp (1 mL) Each cinnamon and pepper
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4 Boneless skinless chicken breasts
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1-1/2 cups (375 mL) Couscous
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2/3 cup (150 mL) Dried apricots, cut in strips
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1 tsp (5 mL) Grated orange rind
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1/4 cup (50 mL) Orange juice
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1/3 cup (75 mL) Slivered almonds, toasted
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1/4 cup (50 mL) Chopped fresh parsley
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4 Each wedges lemon and orange
Recipe
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.
More Information
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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