2 cups cooked couscous (according to package directions)
1 lb. boneless and skinless chicken breasts, cooked and diced
1/2 cup craisins (sundried cranberries)
1/4 cup toasted and chopped hazelnuts
1 Bosc or Bartlett pear, cored and diced
4 scallions, thinly slice on diagonal
1/4 cup chopped fresh parsley
1 tsp. Curry powder
1 T. honey
zest and juice of 1 large orange
2 T. red wine vinegar
1/4 cup vegetable or canola oil
pinch of salt and pepper
4 mini pumpkins, (“jack-be-little” pumpkins), tops removed and seeded.
In a mixing bowl, combine the couscous, diced chicken, craisins, toasted hazelhuts, diced pears, scallions, and chopped parsley. In a separate bowl, whisk together ingredients for Orange Vinaigrette. Gently toss vinaigrette into salad. Place salad in mini pumpkins to serve or serve in bowl, garnished with orange zest and chopped fresh parsley. Serves 4.