Cous Cous, Chicken and Orange Salad

This year – I am totally digging the citrus season!   I have managed to score some of the most AMAZING oranges!  ….and it’s lunch time.  ….and I have no bread.  …and Honey Bunny is hungry.  I need to make something lickety-split! When Honey Bunny is hungry...he's a hungry BEAR!

What I DO have is oranges!  Lots and lots of delicious, Florida oranges!  So, it’s time to get close the cookbooks and wing it! 

A quick check of the pantry yields the usual suspects including cous-cous, olive oil, vinegar, garlic.  The fridge has some mustard, sugar snap peas….  I NEED chicken! 

I RUN to the store for a rotisserie chicken and when I return – dinner is done in fifteen!  Honey Bunny LOVED this one and requested it again.  This is a garlicky savory meal with a tiny hint of sweet that lightens and brightens.

I also loved this one!  I originally wanted to make it with quinoa, but – at honey bunny’s request – I used cous cous.  It was lighter and quicker to make!  Here’s what we got!

Cous-Cous, Chicken and Orange Salad

Serves 2-3

Print Recipe

Ingredients

• 1 cup water
• 1 cup cous-cous
• 6 ounces sugar snap peas
• 1 chicken breast half, chopped (about 2 cups)
• 2 small (or 1 large) orange cut into segments
• 3 Tablespoons olive oil, divided
• 1 Tablespoon Dijon mustard
• 1 Tablespoon cider vinegar
• 1 Tablespoon orange juice
• 1 clove garlic, minced
• ¼ teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Directions

1. Bring 1 cup water to boil, add the cous-cous, stir.  Cover and let sit for 5 minutes
2. Heat a small sautee pan over medium-high heat.  When hot, add 1 teaspoon olive oil to the pan and the snap peas.  Sautee for about 3-5 minutes until hot and crisp tender.
3. To a large bowl, add the cooked cous-cous, snap peas, chicken breast meat and orange segments.  Set aside.
4. In a small bowl, combine Dijon mustard, cider vinegar, orange juice and minced garlic.
5. Add salt and pepper to the mixture and stir.
6. Add the olive oil and stir/whisk until well combined.
7. Pour over the cous-cous mixture and stir to combine.
8. Divide among 2 plates (you’ll have leftovers) and drizzle 1teaspoon olive oil over each.

**NOTE ** This can be served, hot, room temp or cold….

either way it’s delish!


As for the rest of the oranges - I juiced them!
WOW!  It was incredible!