Ingredients

• 1 cup regular or whole-wheat couscous, or quinoa
• 1/2 tsp ground cumin
• 1 1/2 tbsp chopped fresh parsley leaves
• 2 tbsp chopped walnuts
• 8 oz smoked boneless chicken breast, cut into 3/4-inch cubes
• 2 cups red seedless grapes, halved
• 2 cups green seedless grapes, halved
• 1/4 cup fresh pink grapefruit juice
• 1 tbsp fresh lemon juice
• 1/4 cup fresh lime juice
• 1/2 cup packed fresh basil leaves, cut into thin strips
• 1/2 tsp curry powder
• 1 bunch arugula (about 2 cups packed), coarse stems discarded

Instructions

1. Cook couscous (or quinoa) according to package directions. Stir in cumin and parsley and salt to taste. Let cool to room temperature. To toast walnuts, heat a dry pan over medium heat. Add walnuts and shake or stir 6 or 7 minutes, until lightly browned. In a bowl, toss chicken, grapes, juices, basil, and curry and salt and pepper to taste. Arrange arugula on 4 plates and divide couscous among them. Top with chicken mixture and drizzle remaining liquid over salads. Sprinkle salads with walnuts.