Recipe: Bombay Chicken Couscous Salad (using apricot jam, lime juice, curry, and almonds)

BOMBAY CHICKEN COUSCOUS SALAD

1 (5.8-ounce) package roasted garlic and olive oil couscous
1/3 cup apricot jam
1/4 cup freshly squeezed lime juice
2 teaspoons curry powder
1 pound skinless, boneless chicken breast halves (3 to 4)
Salt and pepper, to taste
3 to 4 cups cut-up fruit (grapes, peaches, pineapple and/or papaya)
1/3 cup slivered almonds, toasted

Prepare couscous according to package directions, using olive oil. Fluff with a fork. Cool in a large bowl.

In a small bowl, combine apricot jam, lime juice and curry powder; stir well. Set aside 3 tablespoons of the sauce to use to coat the chicken.

Season chicken with salt and pepper. Coat with 2 tablespoons sauce. Grill over medium-hot coals 10-14 minutes, or until chicken is no longer pink inside. Halfway through cooking, turn and coat with remaining 1 tablespoon sauce. Discard any remaining sauce used for chicken.

Lightly toss couscous with 2 cups fruit, remaining sauce and all but 1 tablespoon of the almonds; spoon onto a platter. Slice chicken crosswise and arrange with remaining fruit and couscous. Sprinkle with remaining almonds. Garnish with lime slices and mint sprigs, if desired.

Makes 6 servings
Source: The Charleston Post and Courier, June 7, 2000