Rating: 5 stars
9 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Cut wonton wrappers into wedges, coat with cooking spray, and sprinkle with sesame seeds. Bake until crisp, and serve with the salad.

Recipe by Cooking Light April 2006

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Credit: Lee Harrelson

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

396 calories; calories from fat 24%; fat 10.7g; saturated fat 1.5g; mono fat 6.4g; poly fat 1.8g; protein 24.1g; carbohydrates 49.7g; fiber 4.1g; cholesterol 45mg; iron 1.4mg; sodium 690mg; calcium 58mg.
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