Couscous Salad with Chicken and Apricots

Couscous Salad with Chicken and Apricots
Photo by Sang An


  • 1 cup finely chopped fresh parsley leaves, plus 6 sprigs
  • 3 fresh apricots (or ripe nectarines, peaches, or plums), pitted and cut into bite-size chunks
  • ½ cup unsalted pistachio nuts, shelled
  • 1 ½ cups instant couscous
  • 1 cup finely chopped fresh mint leaves
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • + 6 more ingredients
    • 2 tablespoons balsamic vinegar
    • 6 tablespoons olive oil
    • 1 small shallot, thinly sliced in rings
    • ½ teaspoon kosher salt, plus more to taste
    • 4 spicy grilled chicken breasts
    • ¼ teaspoon freshly ground black pepper, plus more to taste

Place the couscous in a medium bowl. Bring 1 1/2 cups water to a boil and stir in the cinnamon, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper. 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 parsle...

View full recipe at My Recipes


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