Cous Cous Salad with Chicken and Apricots

Posted by Nancy

1.5 cups instant cous cous
1/4 tsp ground cinnamon
1/4 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 cup finely chopped parsley leaves (approx. 6 sprigs)
1 cup finely chopped mint leaves
6 tbsps olive oil
4 spicy grilled chicken breasts
3 fresh apricots (or ripe nectarines, peaches, or plums...or one of each!) pitted and cut into bite sized chunks
1 small shallot, thinly sliced rings
1/2 cup of pistachio nuts, shelled
2 tablespoons balsamic vinegar

Place cous cous in a medium bown. Bring 1.5 cups of water to a boil and stir in the cinnamon, cumin, salt, and pepper. Pour mixture over cous cous. Cover and let stand for 5 minutes. Uncover and fluff with a fork. Stir in the parsely, mint, and 2 tbsps of the olive oil. Set aside. Cut the chicken into bite sized pieces and place in a large bowl. Add the apricots and shallot. Drizzle with vinegar and the remaining olive oil. Season with salt and pepper to tatse. Mix in cous cous. Add pistachios just before eating.

I recommend letting this sit overnight in the fridge...I think it tastes better really cold and after the flavors have a chance to come out a bit. Just be sure to wait to add the pistachios.