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

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

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.