Place the couscous, cinnamon, cumin, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a medium bowl. Bring 1 1/2 cups water to a boil. Pour the water over the couscous. Cover and let stand for 5 minutes. Uncover and fluff with a fork. Stir in the parsley, mint, and 2 tablespoons of the oil. Set aside.
Meanwhile, cut the chicken into pieces. In a large bowl, combine the chicken, apricots, shallot, pistachios, vinegar and the remaining oil. Season with the salt and pepper to taste. To serve, divide the couscous among individual plates. Arrange the chicken mixture on top and garnish with the parsley sprigs.
Originally Submitted
4/27/2008
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