Warm chicken, apple, and curried couscous salad
1 cup(s), plain variety
Chickpeas (15 oz)
1 can(s), (15.5 oz), rinsed and drained
1 medium, unpeeled and diced
Cooked skinless boneless chicken breast(s)
½ pound(s), diced
2 medium, sliced
Fresh lemon juice
- 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.
- 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.