Chicken And Edamame Couscous Salad

• 3/4 cup water
• 2/3 cup uncooked whole-wheat couscous
• 3/4 cup frozen shelled edamame
• 3 tablespoons fresh orange juice
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon cider vinegar
• 2 teaspoons honey
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups coarsely chopped baby spinach
• 2 cups shredded skinless, boneless rotisserie chicken breast
• 1/3 cup thinly sliced green onions
• 1/4 cup coarsely chopped dried cranberries
• 3 tablespoons chopped unsalted, dry-roasted peanuts

1. Bring 3/4 cup water to a boil in a saucepan; stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff couscous with a fork. Transfer to a bowl.
2. Cook edamame according to package directions; drain. Rinse with cold water; drain.
3. While edamame cooks, combine orange juice and next 5 ingredients (through pepper), stirring well with a whisk. Add edamame, spinach, and next 3 ingredients (through cranberries) to couscous. Pour orange juice mixture over salad; toss to coat. Sprinkle with chopped peanuts.
4. MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

water, couscous, orange juice, extravirgin olive oil, cider vinegar, honey, salt, black pepper, baby spinach, skinless, green onions, cranberries, peanuts

Taken from www.myrecipes.com/recipe/chicken-edamame-couscous-salad (may not work)