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

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

David Bonom
Recipe by Cooking Light April 2006

Gallery

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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