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)


  • 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)


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.



4 servings