Orange-Scented Couscous Salad with Almonds, Cilantro, and Cucumber

1 cup orange juice, divided
1/2 cup water
1 tsp salt, divided
1 tsp ground coriander
1/4 tsp cinnamon
1/4 tsp black pepper, divided
1 cup uncooked couscous
1/4 cup sweetened dried cranberries
1/4 cup slice almonds
1 cup chopped cucumber
1/3 cup diced red onion
3 Tbs chopped fresh cilantro
1 Tbs fresh lime juice
2 tsp Dijon mustard
1 1/2 Tbs extravirgin olive oil

Combine 3/4 cup orange juice, water, 1/2 tsp salt, coriander, cinnamon and 1/8 tsp 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, and next three ingredients (through cilantro) to couscous; toss.

Combine remaining 1/4 cup orange juice, 1/2 tsp salt, 1/8 tsp pepper, line juice, and mustard, stirring with a whisk. Graddually add oil to juice mixture, stirring constantly with a whisk. Drizzle juice mixture over couscous mixture, tossing to coat.

Number of Servings: 4

Recipe submitted by SparkPeople user CHEFSOPHIE.