- 5 tablespoons plus 1 tsp. extra-virgin olive oil
- 1 tablespoon thinly sliced shallot
- 1 teaspoon curry powder
- 3 tablespoons white balsamic vinegar
- Kosher salt and freshly ground black pepper
- 4 boneless, skinless chicken breast halves (6 to 7 oz. each)
- 1 cup whole-wheat couscous
- 1 small firm-ripe mango, cut into 1/2-inch dice
- ¼ cup slivered almonds, toasted
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 2 ounces baby spinach (2 lightly packed cups)
It’s amazing how just a teaspoon of curry powder can make a dish so aromatic. Dressing both the couscous and the spinach with curry vinaigrette disperses its flavor throughout. Serve the chicken breasts whole or slice them thinly for a pretty presentation. (I made this with fresh picked apples because the store sent back all their Mangos)
ingredients
directions
1. Prepare a medium (375°F) gas or charcoal grill fire. |
2. Heat 1 Tbs. of the olive oil in an 8-inch skillet over low heat. Add the shallot and cook, stirring, until translucent, about 1 minute. Add the curry powder and cook, stirring, until fragrant, about 15 seconds. Stir in the vinegar and 3 Tbs. of the olive oil. Remove from the heat and season to taste with salt and pepper. |
3. Coat the chicken with 1 Tbs. of the olive oil and season with 1/4 tsp. salt and a few grinds of pepper. Grill the chicken, flipping once, until well marked and cooked through (165°F), 10 to 12 minutes. Transfer to a plate and let rest. |
4. Meanwhile, bring 1 cup water with 1/2 tsp. salt to a boil in a small saucepan. Put the couscous in a medium heatproof bowl. Add the remaining 1 tsp. olive oil and toss with your hands to coat the couscous. Pour the boiling water over the couscous, stir, and cover. Let stand 5 minutes and then fluff with a fork. Toss with 3 Tbs. of the vinaigrette, the mango, almonds, and parsley. Season to taste with salt and pepper. |
5. Toss the spinach with just enough of the vinaigrette to coat lightly. Divide the couscous among 4 plates. Top with the spinach, the chicken, and a drizzle of the remaining vinaigrette. |
