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GRILLED CHICKEN WITH DRIED APRICOT COUSCOUS

1 teaspoon salt
1/4 cup butter
2 cups couscous
1/2 cup julienne dried apricots
1/4 cup sliced toasted almonds
1/2 sweet red pepper, diced
1/2 sweet yellow pepper, diced
8 boneless half chicken breasts, grilled
4 cups baby greens
Spicy Curry Vinaigrette (recipe follows)

Bring 3 cups water, salt and butter to boil in saucepan. Stir in couscous, cover, remove from heat and let stand 5 minutes. Fluff couscous lightly with fork. Add dried apricots, almonds and red and yellow bell pepper. Serve couscous on warm plate with grilled boneless chicken breasts. Garnish with baby greens. Drizzle Spicy Curry Vinaigrette (below) over chicken and greens.

Makes 8 servings.

Spicy Curry Vinaigrette

1 cup extra-virgin olive oil
3/4 cup balsamic vinegar
1 tablespoon Madras curry powder
Salt, pepper
1 beet, peeled, cut into small dice
1 zucchini, cut into small dice
1 yellow squash, cut into small dice

Place oil in bowl. Slowly whisk in balsamic vinegar, curry powder and salt and pepper to taste. Add diced beet, zucchini and squash.

 

Copyright ©1996-1999 ThomasLand Partners
San Jose, California, U.S.A.
Last updated: 11-Apr-1999 12:48 PM