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Prep Time: 20 Minutes Cook Time: 9 Minutes |
Ready In: 29 Minutes Servings: 4 |
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Ingredients:
1 1/2 teaspoon(s) curry powder |
1/4 teaspoon(s) salt |
1/4 teaspoon(s) sugar |
1/4 teaspoon(s) cumin ground |
1/8 teaspoon(s) black pepper |
1 pound(s) chicken breasts boneless, skinless, pounded to an even thickness |
1 cup(s) pearl couscous |
1 mango peeled, pitted, & diced |
1/2 cup(s) golden raisins |
3 scallions trimmed and sliced |
1/4 cup(s) almonds sliced and toasted |
2 tablespoon(s) lemon juice |
1 teaspoon(s) honey |
1/4 teaspoon(s) salt |
1/8 teaspoon(s) curry powder |
1/8 teaspoon(s) black pepper |
2 tablespoon(s) olive oil |
1 bag(s) greens, enough for 4 of spinach, arugula, or mixed |
Directions:
1. Directions
2. Salad
3. In a small bowl, combine curry powder, salt, sugar, ground cumin and black pepper. Rub onto chicken. Heat grill to medium-high heat.
4. Meanwhile, bring a medium saucepan of lightly salted water to a boil. Add couscous and cook for 9 minutes. Drain and rinse with cool water.
5. Grill chicken for 5 to 6 minutes per side, depending on thickness. Remove to a cutting board and cut into 1/2-inch pieces.
6. Dressing
7. In a small bowl, whisk together lemon juice, honey, salt, curry powder and pepper. While whisking, add oil in a thin stream.
8. Place couscous in a large bowl. Add mango, raisins, scallions, almonds and cubed chicken. Drizzle with dressing and toss to coat. Refrigerate unless serving immediately.
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