Couscous Chicken Salad with Double-Citrus Dressing

1 cup whole-wheat couscous
1 tablespoon olive oil
1/4 tsp salt, plus more to taste
1 large carrot, trimmed and peeled
1 unpeeled Granny Smith apple, cored and diced
2 to 3 cups chopped, cooked chicken
1/2 cup slivered almonds, toasted
1/4 cup cilantro

for the dressing:
1/4 olive oil
grated zest of 1 lemon
grated zest of 1 lime
3 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed lime juice
1 teaspoon Japanese soy sauce (shoyu or tamari)
1/2 teaspoon salt, plus more to taste
Mesclun, for serving

makes about 4 good-sized servings

bring about 2 cups of water to a boil in a kettle. place the couscous in a heavy 2-quart dutch oven. use a fork to vigorously stir in the 1 tablespoon of olive oil. continue stirring until the little beads of couscous are throughly coated with the oil.

stir 1 to 1.5 cups boiling water (according to package instructions) and the salt into the couscous. cover and let sit off heat for 5 minutes. fluff up with a fork.

while the couscous is steeping, use a vegetable peeler to peel the carrot into thin ribbons.

in a medium bowl, toss together the carrot ribbons, apple, chicken, almonds, and cilantro. add the couscous.

in a small bowl, combine the olive oil, lemon and lime zests and juices, the soy sauce and salt. toss the dressing into the salad. add more salt, if desired.

serve the salad on a bed of mesclun.

Number of Servings: 4

Recipe submitted by SparkPeople user GREYBEARD1.