Ready for a throw back? 10 years ago (!!) when we were celebrating my sister’s bridal weekend, my aunts put together a shower with a lil cooking demonstration. Not only did we get to eat a great lunch, but we got each of the recipes on card stock all tied together. I remember loving this orange scented chicken cous cous salad, but never made it.
10 years later I still had the recipes (which means they’ve made quite a few moves) and pulled it out to make something new for dinner!
Orange Scented Chicken Cous Cous Salad
- 1 C orange juice, divided
- 1/2 C water
- 1 tsp salt, divided
- 1 tsp ground coriander
- 1/4 tsp ground cinnamon
- 1/4 tsp black pepper, divided
- 1 C uncooked cous cous
- 1/4 C sweetened, dried cranberries
- 1/4 C sliced almonds (or not if you’re allergic)
- 1 1/2 C chopped, cooked chicken breast
- 1 C chopped cucumber
- 1/3 C chopped red onion
- 3 T chopped fresh cilantro
- 1 T fresh lime juice
- 2 tsp Dijon mustard
- 1 1/2 T EVOO
Combine 3/4 C orange juice, water, 1/2 tsp salt, coriander, cinnamon and 1/8 tsp pepper in a saucepan. Bring to a boil. Remove from heat and add cous cous and cranberries. Cover and let stand for 5 min, then fluff with a fork. Transfer to a large bowl.
Put a small skillet over medium heat. Add nuts to pan and cook for 3 min, or until toasted, stirring frequently. Add nuts, chicken and cucumber, red onion and cilantro to cous cous. Toss.
Combine remaining 1/4 C orange juice, 1/2 tsp salt, 1/8 tsp pepper, lime juice and mustard, stirring with a whisk. Gradually add oil to juice mixture, stirring occasionally. Drizzle mixture over cous cous, tossing to coat. Makes 4 servings.
Results: Turns out I still love it. Nugget ate it up too. Hunter finished it, but I don’t think it was his favorite. I polished off the leftovers for lunch and will keep it in mind for lunch prep in the future!