Grilled Chicken with Curried Couscous, Spinach, and Mango

By gvcathy

Ingredients

• 5 Tbs. plus 1 tsp. extra-virgin olive oil
• 1 Tbs. thinly sliced shallot
• 1 tsp. curry powder
• 3 Tbs. white balsamic vinegar
• Kosher salt and freshly ground black pepper
• 4 boneless, skinless chicken breast halves (6 to 7 oz. each)
• 1 cup whole-wheat couscous
• 1 small firm-ripe mango, cut into 1/2-inch dice
• 1/4 cup slivered almonds, toasted
• 1 Tbs. finely chopped fresh flat-leaf parsley
• 2 oz. baby spinach (2 lightly packed cups)

Details

Servings 4
Adapted from finecooking.com

Preparation

Step 1

It’s amazing how just a teaspoon of curry powder can make a dish so aromatic. Dressing both the couscous and the spinach with curry vinaigrette disperses its flavor throughout. Serve the chicken breasts whole or slice them thinly for a pretty presentation.

1 cup whole-wheat couscous

Heat 1 Tbs. of the olive oil in an 8-inch skillet over low heat. Add the shallot and cook, stirring, until translucent, about 1 minute. Add the curry powder and cook, stirring, until fragrant, about 15 seconds. Stir in the vinegar and 3 Tbs. of the olive oil. Remove from the heat and season to taste with salt and pepper.

Meanwhile, bring 1 cup water with 1/2 tsp. salt to a boil in a small saucepan. Put the couscous in a medium heatproof bowl. Add the remaining 1 tsp. olive oil and toss with your hands to coat the couscous. Pour the boiling water over the couscous, stir, and cover. Let stand 5 minutes and then fluff with a fork. Toss with 3 Tbs. of the vinaigrette, the mango, almonds, and parsley. Season to taste with salt and pepper.