Chicken and Edamame Couscous Salad

By KeyIngredient

Ingredients

• 3/4 cup water
• 2/3 cup uncooked whole-wheat couscous
• 3/4 cup frozen shelled edamame
• 3 tablespoons fresh orange juice
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon cider vinegar
• 2 teaspoons honey
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups coarsely chopped baby spinach
• 2 cups shredded skinless, boneless rotisserie chicken breast
• 1/3 cup thinly sliced green onions
• 1/4 cup coarsely chopped dried cranberries
• 3 tablespoons chopped unsalted, dry-roasted peanuts

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

1. Bring 3/4 cup water to a boil in a saucepan; stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff couscous with a fork. Transfer to a bowl.

2. Cook edamame according to package directions; drain. Rinse with cold water; drain.

3. While edamame cooks, combine orange juice and next 5 ingredients (through pepper), stirring well with a whisk. Add edamame, spinach, and next 3 ingredients (through cranberries) to couscous. Pour orange juice mixture over salad; toss to coat. Sprinkle with chopped peanuts.

myrecipies.com