Chicken and Walnut Couscous Salad with Apples

This recipe serves:  6

3 boneless, skinless chicken breasts
salt to taste
freshly ground black pepper
2 cups water
1/4 cup olive oil
3 tablespoons fresh lemon juice
2 cups dry couscous
2 apples, cored and diced
1/2 cup golden raisins, seedless
1/2 cup toasted, chopped walnuts
2 tablespoons chopped fresh parsley
1. Preheat the grill or broiler to medium-high.

2. Season the chicken breasts with salt and pepper. Grill or broil them until they are cooked through, about 6 minutes on each side.

3. In a large saucepan, combine the water, olive oil, lemon juice and a generous pinch of salt and bring to a boil. Remove from heat, stir in the couscous, cover and let stand off the heat for 5 minutes.

4. Fluff the couscous with a fork. Add the apples, raisins, walnuts and parsley and stir to combine.

5. Transfer the couscous mixture to a serving platter. Slice the cooked chicken and arrange it on top of the couscous.

Serving Size: about 1 cup

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