Recipe: Chicken and Couscous Salad with Orange Balsamic Dressing

CHICKEN AND COUSCOUS SALAD
WITH ORANGE BALSAMIC DRESSING

4 boneless, skinless chicken breast halves
FOR THE ORANGE BALSAMIC DRESSING:
1 cup fresh orange juice
3 tablespoons balsamic vinegar
1 tablespoon grated orange peel
1 tablespoon cumin
FOR THE COUSCOUS:
10 ounces couscous
1/2 cup raisins
1/4 cup dried cherries
FOR THE REMAINING INGREDIENTS:
1 (15 ounce) can garbanzo beans, drained and rinsed
1/2 cup diced roasted red peppers
1/2 cup diced black olives
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro

TO PREPARE THE CHICKEN:
Broil chicken and cut into bite sized chunks. Set aside.

TO PREPARE THE DRESSING:
Combine orange juice, balsamic vinegar, grated orange peel and cumin in a small bowl and set aside.

TO PREPARE THE COUSCOUS:
Combine couscous, raisins, and dried cherries in a large bowl and prepare couscous according to package directions.

TO SERVE:
After couscous is cooked add the remaining ingredients and toss well.

Servings: 6
Adapted from source: Joanne McAndrews