Wednesday, June 01, 2005

Orange-Scented Couscous Salad with Almonds, Cilantro, and Cucumber

Orange-Scented Couscous Salad with Almonds, Cilantro, and Cucumber(Adapted from CL)

1 cup fresh orange juice, divided
1/2 cup water
1 teaspoon salt, divided
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper, divided
1 cup uncooked whole wheat couscous
1/4 cup dried cranberries
1/4 cup sliced almonds, toasted
1 1/2 cups chopped, cooked chicken breast
1 cup chopped cucumber
1/3 cup chopped red onion
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons Dijon mustard
1 1/2 tablespoons extra-virgin olive oil

In a small saucepan, bring 3/4 cup orange juice, water, 1/2 teaspoon salt, coriander, cinnamon, and 1/8 teaspoon pepper to a boil. Remove from heat and stir in couscous and cranberries. Cover and let stand 5 minutes. Fluff with a fork and move couscous mixture to a large bowl.

Add toasted nuts, chicken, cucumber, onion and cilantro to couscous - gently toss together.

In a small bowl, whisk together the remaining 1/4 cup orange juice, 1/2 teaspoon salt, 1/8 teaspoon pepper, lime juice, and mustard. Gradually add oil to juice mixture, stirring constantly with a whisk. Drizzle juice mixture over couscous mixture and toss to coat.


  1. Oh Joe. Joe. Joe. Joe.
    Between this recipe and the chocolate peanut butter desserts.... hot damn, boy.