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.
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Hee hee - Thanks!
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