Chicken Salad With Couscous

• 1 cup couscous or 1 cup quinoa
• 12 teaspoon ground cumin
• 4 12 teaspoons fresh parsley, chopped
• 2 tablespoons walnuts, chopped
• 8 ounces boneless skinless smoked chicken breasts, cut into 3/4-inch cubes
• 2 cups red seedless grapes, halved
• 2 cups green seedless grapes, halved
• 14 cup fresh pink grapefruit juice
• 14 cup fresh lime juice
• 12 cup packed fresh basil, cut into thin strips
• 12 teaspoon curry powder
• 2 cups arugula, packed (1 bunch, coarse stems discarded)

1. Cook couscous according to package directions.
2. Stir in cumin, parsley, and salt to taste.
3. Cool to room temperature.
4. Toast walnuts in a dry pan over medium heat, shaking or stirring until lightly browned, 6 or 7 minutes.
5. Toss chicken, grapes, juices, basil and curry in a bowl; season with salt and pepper.
6. Arrange arugula in 4 bowls.
7. Top with couscous, then chicken mixture.
8. Drizzle remaining liquid over salads.
9. Sprinkle with toasted walnuts.

couscous, ground cumin, fresh parsley, walnuts, chicken breasts, red seedless grapes, grapes, lime juice, fresh basil, curry powder, arugula

Taken from www.food.com/recipe/chicken-salad-with-couscous-190726 (may not work)