There’s nothing like a big grain salad in a bowl, if you ask me. Sometimes that means quinoa and veggies, sometimes it means chorizo and rice and beans (which we ate tonight!). We frequently make them all vegetarian, but this time we picked a real winner of a chicken with citrus glaze:

I could eat a bowl this big of arugula with good oil, but it’s a really nice compliment to the tangy chicken and indulgent couscous in this salad.

And if you don’t keep a few dried currants on hand, give them a shot. They’re in the bulk aisle of any mega mart. They’re like smaller, better raisins that deliver a little pop of sweetness perfect for adding to savory recipes. This chicken bowl salad is so full of individual great pieces. No wonder they are basically a symphony when put together.

Here’s what you need for two bowls:

To make the chicken:
Marinade:
1/4 cup white wine
2 minced garlic cloves
1 Tbsp. honey (recommended: Bee Local Cherry Wood Smoked Honey)
Juice of 1/4 orange
1 chicken breast

Post-marinade:
1 Tbsp. neutral oil, such as vegetable
1/3 cup honey
1/3 cup white wine
juice of 1/2 lime
juice of 1/2 orange
Salt and pepper

And for the rest of the bowl:
2 cups prepared couscous
4 cups baby arugula
2 Tbsp. finest quality olive oil (recommended: Red Ridge Farms)
1/2 cup homemade croutons*
3 Tbsp. currants
2 Tbsp. chopped walnuts

*To make homemade croutons, slice high quality rustic bread into half-inch cubes. Toss with olive oil, salt and dried herbs, then toast in a low oven or toaster oven until crisp.

About 90 minutes before you want to eat, combine all marinade ingredients in a container and add the chicken. Refrigerate for at least one hour, turning the chicken halfway through.

Next, heat the oil in a skillet. In a small saucepan, heat the honey, wine, lime and orange juice until it comes to a simmer. Keep on low heat.

When the oil is hot, cook the chicken for 6-8 minutes per side, until the outside is beautifully browned and the internal temperature reaches 165 degrees Fahrenheit. Turn off the heat and pour the citrus glaze over the chicken, saving a few tablespoons. Allow to rest for 15 minutes before slicing.

When you’re ready to build the bowl, toss the arugula with the olive oil and some salt. Split it between two bowls, then add the couscous on top. Add a tablespoon or so of the leftover glaze to the couscous. Slice the chicken into medallions and place over the couscous, then sprinkle with walnuts, currants and croutons. Season with freshly ground black pepper.