Bombay Salad

 
Garlic & Olive Oil
Chicken / Poultry
Plate with prepared recipe

Ingredients

  1. 1 package (5.8 ounces) NEAR EAST® Roasted Garlic and Olive Oil Couscous mix
  2. 1/3 cup apricot jam
  3. 1/4 cup freshly squeezed lime juice
  4. 2 teaspoons curry powder
  5. 1 pound boneless, skinless chicken breast halves (3 to 4)
  6. Salt and pepper to taste
  7. 3 to 4 cups cut-up fruit (grapes, peaches, pineapple, and/or papaya)
  8. 1/3 cup slivered almonds, toasted

Preparation Instructions

  1. Prepare couscous according to package directions using olive oil. Fluff with fork; cool in a large bowl.
  2. In a small bowl, combine apricot jam, lime juice and curry powder; stir well. Set aside 3 tablespoons sauce for coating chicken.
  3. Season chicken with salt and pepper. Coat with 2 tablespoons sauce. Grill over medium-hot coals 10 to 14 minutes or until chicken is no longer pink inside. Halfway through, turn and coat with remaining 1 tablespoon sauce. Discard any remaining sauce used for chicken.
  4. Lightly toss couscous with 2 cups fruit, remaining sauce and all but 1 tablespoon almonds; spoon onto platter.
  5. Slice chicken crosswise and arrange with remaining fruit around couscous. Sprinkle with remaining 1 tablespoon almonds. Garnish with lime slices and mint sprigs, if desired.
6 Servings
20 Minutes
20 Minutes
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Variations

Recipe may be doubled.

Nutrition Information

Calories: 332; Total Fat: 7g; Cholesterol: 44mg; Sodium: 281mg; Total Carbs: 47g; Dietary Fiber: 3g; Protein: 23g;