It’s amazing how just a teaspoon of curry powder can make a dish so aromatic. Dressing both the couscous and the spinach with curry vinaigrette disperses its flavor throughout. Serve the chicken breasts whole or slice them thinly for a pretty presentation.

5 Tbs. plus 1 tsp. extra-virgin olive oil
1 Tbs. thinly sliced shallot
1 tsp. curry powder
3 Tbs. white balsamic vinegar
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breast halves (6 to 7 oz. each)
1 cup whole-wheat couscous
1 small firm-ripe mango, cut into 1/2-inch dice
1/4 cup slivered almonds, toasted
1 Tbs. finely chopped fresh flat-leaf parsley
2 oz. baby spinach (2 lightly packed cups)
Prepare a medium (375°F) gas or charcoal grill fire.

Heat 1 Tbs. of the olive oil in an 8-inch skillet over low heat. Add the shallot and cook, stirring, until translucent, about 1 minute. Add the curry powder and cook, stirring, until fragrant, about 15 seconds. Stir in the vinegar and 3 Tbs. of the olive oil. Remove from the heat and season to taste with salt and pepper.

Coat the chicken with 1 Tbs. of the olive oil and season with 1/4 tsp. salt and a few grinds of pepper. Grill the chicken, flipping once, until well marked and cooked through (165°F), 10 to 12 minutes. Transfer to a plate and let rest.

Meanwhile, bring 1 cup water with 1/2 tsp. salt to a boil in a small saucepan. Put the couscous in a medium heatproof bowl. Add the remaining 1 tsp. olive oil and toss with your hands to coat the couscous. Pour the boiling water over the couscous, stir, and cover. Let stand 5 minutes and then fluff with a fork. Toss with 3 Tbs. of the vinaigrette, the mango, almonds, and parsley. Season to taste with salt and pepper.

Toss the spinach with just enough of the vinaigrette to coat lightly. Divide the couscous among 4 plates. Top with the spinach, the chicken, and a drizzle of the remaining vinaigrette.

nutrition information (per serving):
Calories (kcal): 640, Fat (kcal): 29, Fat Calories (g): 250, Saturated Fat (g): 4, Protein (g): 44, Monounsaturated Fat (g): 18, Carbohydrates (mg): 56, Polyunsaturated Fat (mg): 4.5, Sodium (g): 320, Cholesterol (g): 95, Fiber (g): 9,