If you're looking for the apricots, don't bother, they're not there. I'm not a fan of dried fruits and I felt like it was an added cost that didn't really need to be there.
Speaking of costs, hey, did you know that chickpeas are also called garbanzo beans and they're super cheap... and very delicious! Well, okay, I wouldn't say delicious but totally non-offensive and mildly pleasant. They're a neutral tasting source of protein so I can understand why they're so popular. You can throw them in any salad or soup or pasta to make it more filling.
I made my salad thing with a grilled chicken marinated in some lemon sauce thing because I was afraid that without the apricot the whole thing would turn out too bland. The marinating the chicken was a nice touch but it would've tasted just fine with plain chicken. If you find it a bland you can always throw in a some lemon zest.
Couscous with Chicken, Chickpeas and Apricot
Serves 4
1.5 cup low-sodium chicken broth
1 cup couscous
salt
1/4 cup olive oil
1/4 cup lemon juice
1/2 tsp. ground cumin
2 cups shredded cooked boneless, skinless chicken
1 can (15 oz) chickpeas drained and rinsed
1/4 cup sliced almonds, toasted
1/2 cup dried apricots, chopped
3 scallions, white and light green parts, finely chopped
8 cups chopped romaine or mixed salad greens
In a medium saucepan, bring broth to boil. Stir in couscous and 1/2 tsp salt; cover and remove from heat. Let stand until couscous is tender, about 5 minutes. Transfer to a bowl, fluff with a fork and let cool slightly.
Whisk together oil, lemon juice and cumin. Pour over couscous and toss to coat. Stir in chicken, chickpeas, almonds, apricots and scallions. Season with salt and serve over lettuce.
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