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Grilled Chicken with Curried Couscous, Spinach, and Mango

Scott Phillips

Servings: 4

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.


  • 5 Tbs. plus 1 tsp. extra-virgin olive oil
  • 1 Tbs. thinly sliced shallot
  • 1 tsp. curry powder
  • 3 Tbs. 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
  • 1/4 cup slivered almonds, toasted
  • 1 Tbs. finely chopped fresh flat-leaf parsley
  • 2 oz. baby spinach (2 lightly packed cups)

Nutritional Information

  • Calories (kcal) : 640
  • Fat Calories (kcal): 250
  • Fat (g): 29
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 4.5
  • Monounsaturated Fat (g): 18
  • Cholesterol (mg): 95
  • Sodium (mg): 320
  • Carbohydrates (g): 56
  • Fiber (g): 9
  • Protein (g): 44


  • Prepare a medium (375°F) gas or charcoal grill fire.
  • 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.
  • 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.
  • 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.
  • 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.



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Reviews (8 reviews)

  • user-3164399 | 03/09/2015

    Yummy! I make this as a side dish without the chicken -- equally good.

  • treisner | 03/28/2014

    I made this last night and it was a top 10 favorite for both my husband and myself. I used regular balsamic vinegar instead of white balsamic, and I did have a little trouble with my cous-cous. I guess the brand that I got needed a bit more cooking time, so I added a little more water and popped in into the microwave.The flavors of this dish blend so well together! I was not expecting to like the mango but I absolutely loved it! We had no problem with the amount of dressing this made, I used three times the amount of spinach called for and I was able to coat everything lightly in the vinaigrette.

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