¾ cup orange juice
1 1/3 cup couscous
1/3 cup craisins or raisins
½ teaspoon salt, divided use
½ teaspoon pepper
¼ cup olive oil
½ cup orange juice
1 cup julienne or shredded carrots
1/3 cup toasted pecans
1 ½ pounds grilled chicken breast, sliced and chilled
3 cups torn spinach
1. In a medium saucepan bring 1 ½ cups of water to a boil. Stir in ½ cup of orange juice, the couscous and the raisins or craisins. Cover the pan, then remove it from the heat and let it stand for 5 minutes, until the liquid is absorbed. Fluff the couscous with a fork and transfer the mixture to a large bowl to cool.
2. In a small bowl whisk together ¼ cup orange juice, ½ teaspoon salt and pepper. Slowly whisk in the oil until it is well blended.
3. Add the carrots, pecans, chicken, spinach and remaining ¼ teaspoon salt to the couscous. Pour in the dressing and toss to mix.
Yield: 4 servings
Source: Adapted recipe by Rachel Vincent RD, LD St. John Health System / St. John Owasso Hospital