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I hereby declare this summer of cold salads!  In the past week, I have whipped up large batches of hearty, cold salads that have pleased me to no end.  They are healthy, tasty meals that are easy to make ahead of time and make wonderful leftovers throughout the week.  Consider this a warning.  If you are a regular reader, you may be cursing me by August, “not another salad recipe!”   Because here they come…

And, if you have any favorites or suggestions, please post links in the Comments.  Whooopeee.. here’s to summer!
Couscous Salad with Almonds, Cranberries and Chicken

adapted from Cooking Light

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 chopped green onion
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons Dijon mustard
1 1/2 tablespoons extra virgin olive oil

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.

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9 Responses to “Summer Salad Extravaganza! Starting with Couscous…”

  1. kickpleat Says:

    oooh, i love this kind of salad! looks amazing.

  2. EB Says:

    Bring on the salads! What a pretty one to begin with. I’ve been having a cous cous craving lately too. This should fit the bill nicely. Now if Trader Joe’s would just restock! Two trips and no cous cous.

  3. roasted beet and carrot salad with goat cheese Says:

    [...] I made a big splash a month or so ago by excitedly announcing a Summer Salad Extravaganza and promised that there would be more to come. What a flash in the pan. I haven’t produced other cold summer salad recipes…. until now! In an effort to keep your audience, I have produced three, easy cold salad recipes ideas. Presto! [...]

  4. Scallop & Potato Salad « Bon Vivant Says:

    [...] Cous Cous Salad with Almonds, Cranberries and Chicken from Whipped [...]

  5. Quinoa and Chick Pea Salad :: Whipped Says:

    [...] to add interest and fiber to my cuisine. Familiarity first led me to a continued friendship with cous cous. A boring breakfast routine ignited interest in steel cut oats. A friend’s repeated [...]

  6. Scallop & Potato Salad » Beyond the Plate Says:

    [...] Cous Cous Salad with Almonds, Cranberries and Chicken from Whipped Tags: ceviche, lemon, parsley, recipe, Scallop potato salad, seafood, shellfish, summer, vegetarian [...]

  7. hazy Says:

    i wish you would indicated the amount this makes and how many it serves

  8. Scallop & Potato Salad | Beyond [the Plate] Says:

    [...] Cous Cous Salad with Almonds, Cranberries and Chicken from Whipped Tags: ceviche, lemon, parsley, recipe, Scallop potato salad, seafood, shellfish, summer, vegetarian [...]

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