Yield
4 servings (serving size: 1 1/2 cups)
Lee Harrelson

How to Make It

Step 1

Combine 3/4 cup orange juice, water, 1/2 teaspoon salt, coriander, cinnamon, and 1/8 teaspoon pepper in a saucepan; bring to a boil. Remove from heat; add couscous and cranberries. Cover and let stand 5 minutes; fluff with a fork. Transfer couscous mixture to a large bowl.

Step 2

Heat a small skillet over medium heat. Add nuts to pan; cook 3 minutes or until toasted, stirring frequently. Add nuts, chicken, and next 3 ingredients (through cilantro) to couscous; toss.

Step 3

Combine remaining 1/4 cup orange juice, 1/2 teaspoon salt, 1/8 teaspoon pepper, lime juice, and mustard, stirring with a whisk. Gradually add oil to juice mixture, stirring constantly with a whisk. Drizzle juice mixture over couscous mixture, tossing to coat.

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