Chicken Couscous Salad

Step 1

Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper. In a small bowl, combine the honey, mustard, olive oil, salt, and black pepper to taste in a small bowl.

Step 2

Place the chicken on the parchment-lined baking sheet. Pour the honey, mustard, and oil combination over the chicken. Turn the chicken to coat thoroughly.

Step 3

Bake for 22-25 minutes or until the chicken is cooked to at least 165 degrees. Baste the chicken once with the honey-mustard combination.

Step 4

Let the chicken cool, then cut the chicken breasts into small, thin strips. Refrigerate until needed.

Step 5

Combine the boiling water, turmeric, olive oil, salt and black pepper to taste in a heatproof bowl. Stir in the couscous, cover and let stand for 10-15 minutes. Fluff with a fork. Let cool.

Step 6

Combine all the ingredients for the dressing. Adjust to taste with lemon juice, honey, salt, and black pepper.

Step 7

Place the chicken and couscous in a large mixing bowl. Add the scallions, carrot, grapes, almonds, and parsley and stir.

Step 8

Add approximately half the dressing, reserving the remainder to serve on the side.

Step 9

Transfer to a serving bowl. Garnish with a few more sliced almonds and chopped parsley.