Categories: chicken, couscous, salad

Ingredients

• 1 package NEAR EAST Couscous Roasted Garlic & Olive Oil
• 1/3 cup apricot jam
• 1/4 cup freshly squeezed lime juice
• 2 tsp. curry powder
• 1 lb boneless chicken breast halves
• Salt and pepper to taste
• 3-4 cups cut-up fruit (grapes, peaches, pineapple, and/or papaya
• 1/3 cup slivered almonds, toasted

Directions

1. Prepare couscous according to the package directions using olive oil. Fluff with fork; cool in a large bowl.

2. In a small bowl, combine apricot jam, lime juice, curry powder; stir well. Set asside 3 tbs. sauce for coating chicken.

3. Season chicken with salt and pepper. Coat with 2 tbs. 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 tbs. sauce. Discard any remaining sauce used for chicken.

4. Lightly toss couscous with 2 cups fruit, remaining sauce and all but 1 tbs. almonds; spoon onto platter.

5. Slice chicken crosswise and arrange with remaining fuit arround couscous. Sprinkle with remaining 1 tbs. almonds. Garnish with lime slices and mint sprigs, if desired.

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