Couscous and Chicken Fruit Salad

Ingredients

• 15 1/4 ounces tropical fruit salad
• 1 teaspoon cornstarch
• 1/4 teaspoon grated gingerroot
• 2 tablespoons rice vinegar
• 1 cup uncooked couscous
• 10 ounces white chicken meat, drained (or leftover chicken)
• 1/2 cup diced mango
• 1/2 cup halved red seedless grapes
• 12 large fresh spinach leaves
• 2 tablespoons toasted coconut, if desired

Directions

1. 1

   Drain liquid from fruit salad and reserve.

2. 2

   In small saucepan, combine 1/4 cup reserved fruit juices, cornstarch, gingerroot and vinegar; blend well with wire whisk.

3. 3

   Cook over medium heat until thick and bubbly, stirring constantly. Refrigerate to cool slightly.

4. 4

   Add water to the remaining fruit juices to make 1-1/2 cups; place in medium saucepan.

5. 5

   Bring to boil over medium heat. STir in couscous. Cover; remove from heat. Let stand 5 minutes.

6. 6

   Refrigerate 10-15 minutes to cool slightly.

7. 7

   Meanwhile, in large bowl, combine fruit salad, chicken, mango and grapes. Add slightly cooled dressing; toss gently to coat.

8. 8

   Line serving platter with spinach leaves.

9. 9

   Spoon cooled couscous evenly over spinach.

10. 10

    Top with fruit and chicken mixture.

11. 11

    Sprinkle with coconut, if using.