Warm Chicken, Apple, and Curried Couscous Salad

Total Time
10 min
5 min
5 min
For extra crunch, sprinkle 1 tablespoon coarsely chopped unsalted roasted almonds.



1½ cup(s)

curry powder

1¼ tsp

table salt

¾ tsp

uncooked couscous

1 cup(s), plain variety

chickpeas (15 oz)

15½ oz, rinsed and drained

fresh apple(s)

1 medium, unpeeled and diced

cooked skinless boneless chicken breast(s)

½ pound(s), diced

uncooked scallion(s)

2 medium, sliced

fresh lemon juice

3 Tbsp

olive oil

2 tsp

fresh spinach

6 oz


  1. Bring the water, 1 teaspoon of the curry powder, and 1⁄2 teaspoon of the salt to a boil in a small saucepan. Add the couscous; cover and remove from the heat. Let stand 5 minutes, then fluff with a fork.
  2. Combine the chickpeas, apple, chicken, scallions, lemon juice, olive oil, and the remaining 1⁄4 teaspoon curry powder and 1⁄4 teaspoon salt in a large bowl. Add the couscous and mix well. Divide the spinach among 6 plates. Spoon the couscous salad evenly (about 1 cup) on each plate. Yields 1 salad per serving.


No need to heat up the oven to toast the nuts. Jarred or packaged unsalted roasted almonds are a great time-saver. Store the leftover nuts in the freezer to keep them fresh.

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