Ingredients:
15 1/4 ounces tropical fruit salad
1 teaspoon cornstarch
1/4 teaspoon grated gingerroot
2 tablespoons rice vinegar
1 cup uncooked couscous
10 ounces white chicken meat, drained ( or leftover chicken)
1/2 cup diced mangoes
1/2 cup halved red seedless grapes
12 large fresh spinach leaves
2 tablespoons toasted coconut, if desired
Directions:
Drain liquid from fruit salad and reserve.
In small saucepan, combine 1/4 cup reserved fruit juices, cornstarch, gingerroot and vinegar; blend well with wire whisk.
Cook over medium heat until thick and bubbly, stirring constantly. Refrigerate to cool slightly.
Add water to the remaining fruit juices to make 1-1/2 cups; place in medium saucepan.
Bring to boil over medium heat. STir in couscous. Cover; remove from heat. Let stand 5 minutes.
Refrigerate 10-15 minutes to cool slightly.
Meanwhile, in large bowl, combine fruit salad, chicken, mango and grapes. Add slightly cooled dressing; toss gently to coat.
Line serving platter with spinach leaves.
Spoon cooled couscous evenly over spinach.
Top with fruit and chicken mixture.
Sprinkle with coconut, if using.
Servings: 4
Time preparation: 45 min.
Time total: 45 min.