Orange-Scented Couscous Salad with Almonds, Cilantro, and Cucumber |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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