CHICKEN SALAD WITH COUSCOUS

Chicken Salad with Couscous image

Yield Makes 4 servings

Number Of Ingredients 13

1 cup regular or whole-wheat couscous, or quinoa
1/2 tsp ground cumin
1 1/2 tbsp chopped fresh parsley leaves
2 tbsp chopped walnuts
8 oz smoked boneless chicken breast, cut into 3/4-inch cubes
2 cups red seedless grapes, halved
2 cups green seedless grapes, halved
1/4 cup fresh pink grapefruit juice
1 tbsp fresh lemon juice
1/4 cup fresh lime juice
1/2 cup packed fresh basil leaves, cut into thin strips
1/2 tsp curry powder
1 bunch arugula (about 2 cups packed), coarse stems discarded

Steps:

Cook couscous (or quinoa) according to package directions. Stir in cumin and parsley and salt to taste. Let cool to room temperature. To toast walnuts, heat a dry pan over medium heat. Add walnuts and shake or stir 6 or 7 minutes, until lightly browned. In a bowl, toss chicken, grapes, juices, basil, and curry and salt and pepper to taste. Arrange arugula on 4 plates and divide couscous among them. Top with chicken mixture and drizzle remaining liquid over salads. Sprinkle salads with walnuts.