Couscous Salad With Chicken and Apricots

From Real Simple

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups  instant couscous
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon ground cumin
• 1⁄2 teaspoon kosher salt, plus more to taste
• 1⁄4 teaspoon fresh ground black pepper, plus more to taste
• 1  cup  finely chopped fresh parsley leaves, plus 6 sprigs
• 1  cup  finely chopped fresh mint leaves
• 6  tablespoons olive oil
• 4  spicy  grilled chicken breasts
• 3  fresh apricots, pitted and cut into bite-size chunks (or ripe nectarines, peaches, or plums)
• 1  small shallot, thinly sliced in rings
• 1⁄2 cup unsalted pistachio nuts, shelled
• 2  tablespoons  balsamic vinegar

Directions

1. Place the couscous in a medium bowl. Bring 1 1/2 cups water to a boil and stir in the cinnamon, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
2. Pour the mixture over the couscous. Cover and let stand until the couscous is soft, about 5 minutes. Uncover and fluff with a fork. Stir in the parsley, mint, and 2 tablespoons of the olive oil.
3. Set aside. Cut the chicken into bite-size pieces and place in a medium bowl. Add the apricots, shallot, and pistachios.
4. Drizzle with the vinegar and the remaining olive oil. Season with salt and pepper to taste. Divide the couscous among 6 dinner plates.
5. Arrange the chicken salad over the couscous. Garnish with the parsley sprigs and serve.