Fruited Chicken Salad Over Couscous

• 3/4 cup water
• 1/2 cup orange juice, divided
• 3/4 teaspoon curry powder, divided
• 1/2 teaspoon salt, divided
• 3/4 cup uncooked couscous
• 1 tablespoon extravirgin olive oil
• 1 tablespoon honey
• 1/8 teaspoon freshly ground black pepper
• 2 cups chopped skinless, boneless rotisserie chicken breast
• 2 cups honeydew melon cubes
• 1 cup seedless red grapes, halved
• 1/2 cup thinly sliced fresh basil
• 1/2 cup chopped green onions
• 3 tablespoons sliced almonds, toasted
• 1 (11-ounce) can mandarin oranges in light syrup, drained

1. Combine 3/4 cup water, 1/4 cup juice, 1/4 teaspoon curry powder, and 1/4 teaspoon salt in a small saucepan over high heat. Bring to a boil; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
2. Combine remaining 1/4 cup orange juice, remaining 1/2 teaspoon curry powder, remaining 1/4 teaspoon salt, olive oil, honey, and black pepper, stirring with a whisk. Stir 1 tablespoon dressing into couscous mixture, and set remaining dressing aside.
3. Combine chicken and remaining ingredients in a large bowl. Drizzle remaining dressing over salad; toss gently to coat. Serve salad over couscous.

water, orange juice, curry powder, salt, couscous, extravirgin olive oil, honey, freshly ground black pepper, skinless, red grapes, fresh basil, green onions, almonds, mandarin oranges

Taken from www.myrecipes.com/recipe/fruited-chicken-salad-over-couscous (may not work)