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

Lee Harrelson
Yield 4 servings (serving size: 1 1/2 cups)
Cut wonton wrappers into wedges, coat with cooking spray, and sprinkle with sesame seeds. Bake until crisp, and serve with the salad.

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

Nutrition 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

How to Make It

  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.

  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.

  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.