• In a small bowl, combine curry powder, salt, sugar, ground cumin and black pepper. Rub onto chicken. Heat grill to medium-high heat.

  • Meanwhile, bring a medium saucepan of lightly salted water to a boil. Add couscous and cook for 9 minutes. Drain and rinse with cool water.

  • Grill chicken for 5 to 6 minutes per side, depending on thickness. Remove to a cutting board and cut into 1/2-inch pieces.

  • In a small bowl, whisk together lemon juice, honey, salt, curry powder and pepper. While whisking, add oil in a thin stream.

  • Place couscous in a large bowl. Add mango, raisins, scallions, almonds and cubed chicken. Drizzle with dressing and toss to coat. Refrigerate unless serving immediately.

Get Nutty

Spread almonds on a baking sheet; bake at 350° for 7 to 10 minutes or until golden brown.

Store-Bought Swap

Substitute 1/3 cup bottled Bolthouse Farms Tropical Mango vinaigrette.

Nutrition Facts

482 calories; 15 g total fat; 2 g saturated fat; 66 mg cholesterol; 516 mg sodium. 56 g carbohydrates; 5 g fiber; 33 g protein;