Orange-Scented Couscous Salad with Almonds, Cilantro, and Cucumber
Orange-Scented Couscous Salad with Almonds, Cilantro, and Cucumber is a dairy free recipe with 4 servings. One serving contains 411 calories, 25g of protein, and 12g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. If you have water, lime juice, chicken breast, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.
Instructions
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.
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.