Couscous Chicken Salad

Makes 4-6 servings

This salad really does go together in under 20 minutes. It has wonderful Middle Eastern flavors with a light citrus/spice dressing. PYAM staff members gave this one a big thumbs-up.


1⁄4 cup vegetable oil (olive or canola)
1/3 cup orange juice
1 tsp. cumin
1 tsp. dried coriander
1⁄2 tsp. turmeric 1⁄2 tsp. salt
1⁄4 tsp. cinnamon 1⁄4 tsp. pepper


2 chicken cooked chicken breasts, cubed
1 2/2 cups uncooked plain couscous
2/3 cup dried apricots, chopped
1 1⁄2 cups boiling water (or chicken broth)
11 oz can mandarin oranges
1 cup garbanzo beans, rinsed and drained
1/3 cup slivered almonds chopped

In a small bowl whisk together all the ingredients for the dressing and set aside.

In a medium bowl combine couscous and apricots; add boiling water and cover. Let stand for 5 minutes, then fluff with fork.

Add chicken, oranges, almonds and dressing and toss gently to coat. Cover and chill. Serve with slices of cucumber and cantaloupe.