Couscous Salad With Chicken and Apricots

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Ingredients

• 1 1/2  cups  instant couscous
• 1/4  teaspoon  ground cinnamon
• 1/4  teaspoon  ground cumin
• kosher salt and black pepper
• 1  cup  finely chopped fresh parsley leaves, plus 6 sprigs
• 1  cup  finely chopped fresh mint leaves
• 6  tablespoons  olive oil
• 1  2 1/2- to 3-pound rotisserie chicken, meat sliced
• 3  fresh apricots (or ripe nectarines, peaches, or plums), pitted and cut into bite-size chunks
• 1  small shallot, thinly sliced in rings
• 1/2  cup  unsalted pistachio nuts, shelled
• 2  tablespoons  balsamic vinegar

Directions

1. Place the couscous in a medium bowl. Bring 1 ½ cups water to a boil and stir in the cinnamon, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.
2. Pour the mixture over the couscous. Cover and let stand until the couscous is soft, about 5 minutes. Uncover and fluff with a fork.
3. Stir in the parsley, mint, and 2 tablespoons of the oil. Set aside.
4. In a medium bowl, combine the chicken, apricots, shallot, and pistachios. Drizzle with the vinegar and remaining 4 tablespoons oil. Season with the salt and pepper.
5. Divide the couscous among 6 dinner plates. Arrange the chicken salad over the couscous. Garnish with the parsley sprigs and serve.