Grilled Chicken with Curried Couscous, Spinach, and Mango

Grilled Chicken with Curried Couscous, Spinach, and Mango
Photo by Scott Phillips


  • ¼ cup slivered almonds, toasted
  • 4 boneless, skinless chicken breast halves (6 to 7 oz. each)
  • Kosher salt and freshly ground black pepper
  • 1 tsp. curry powder
  • 1 Tbs. finely chopped fresh flat-leaf parsley
  • 1 small firm-ripe mango, cut into ½-inch dice
  • 1 cup whole-wheat couscous
  • + 4 more ingredients
    • 3 Tbs. white balsamic vinegar
    • 1 Tbs. thinly sliced shallot
    • 2 oz. baby spinach (2 lightly packed cups)
    • 5 Tbs. plus 1 tsp. extra-virgin olive oil

Prepare a medium (375°F) gas or charcoal grill fire. Heat 1 Tbs. of the olive oil in an 8-inch skillet over low heat. Add the shallot and cook, stirring, until translucent, about 1 minute. Add the curry powder and cook, stirring, until fragrant, about 15 seconds. Stir in the vinegar and 3 Tbs. o...

View full recipe at Fine Cooking


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