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

Orange-Scented Couscous Salad with Almonds, Cilantro, and Cucumber Recipe
Lee Harrelson
Cut wonton wrappers into wedges, coat with cooking spray, and sprinkle with sesame seeds. Bake until crisp, and serve with the salad.

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 396
Caloriesfromfat 24 %
Fat 10.7 g
Satfat 1.5 g
Monofat 6.4 g
Polyfat 1.8 g
Protein 24.1 g
Carbohydrate 49.7 g
Fiber 4.1 g
Cholesterol 45 mg
Iron 1.4 mg
Sodium 690 mg
Calcium 58 mg

Ingredients

1 cup 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 couscous
1/4 cup sweetened dried cranberries
1/4 cup sliced almonds
1 1/2 cups chopped, cooked chicken breast
1 cup chopped cucumber
1/3 cup prechopped red onion
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons Dijon mustard
1 1/2 tablespoons extravirgin olive oil

Preparation

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.

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.

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.

Note:

David Bonom,

Cooking Light

April 2006
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