Ingredients:
1 1/2 cups instant couscous
1/4 teaspoon cinnamon
1/4 teaspoon ground cumin
1/2 teaspoon kosher salt, to taste
1/4 teaspoon pepper, to taste
1 cup fresh parsley, chopped,plus
parsley sprigs, for garnish
1 cup mint leaves, chopped
6 tablespoons olive oil
4 chicken breasts, cooked
3 fresh apricots, pitted and cut into bite-size pieces
1 shallots, sliced into rings
1/2 cup unsalted pistachio nuts, shelled
2 tablespoons balsamic vinegar
Directions:
Place the couscous in a large salad bowl.
In a medium saucepan bring 1 1/2 cups water to a boil and stir in the cinnamon, cumin, 1/2 teaspoon salt and pepper.
Pour mixture over the couscous. Cover and let stand for 5 minutes or until couscous is soft. Uncover and fluff with fork. Stir in parsley, mint and 2 tablespoons oil. Set aside.
Cut chicken into bite-size pieces and place in a seperate bowl. Add the apricots, shallot and pistachios. Toss.
Drizzle with the vinegar and remainining oil. Season with salt and pepper, if desired. Toss.
Add chicken mixture to couscous in salad bowl and toss.
Garnish with parsley sprigs if desired.
Servings: 4-6
Time preparation: 45 min.
Time total: 45 min.