Orange-Scented Couscous Salad with Chicken

OK - so this recipe calls for cilantro (bleck!) but I've replaced it with parsley...
(Cut wonton wrappers into wedges, coat with cooking spray, and sprinkel with sesame seeds. Bake until crisp, and serve with the salad.)

1 c orange juice, divided
1/2 c water
1 t salt, divided
1 t ground coriander
1/4 t ground cinnamon
1/4 t black pepper, divided
1 c uncooked couscous
1/4 c dried cranberries
1/4 c sliced almonds
1 1/2 c chopped, cooked chicken breast
1 c chopped cucumber
1/3 c chopped red onion
3 T chopped fresh "parsley"
1 T fresh lilme juice
2 t Dijon mustard
1 1/2 T olive oil

Combine 3/4 c organge juice, water, 1/2 t salt, coriander, cinnamon, and 1/8 teaspoon pepper in a saucepan; bring to a boil. Remove from heat; add couscous and cranberries. Coer and let stand 5 minutes; fluff with a fork. Transfer couscous misture to a large bowl.

Heat a small skillet over medium heat. Add nuts to pan; cook 3 miutes or until toasted, stirring frequently. Add nuts, chicken, and next 3 ingredients (through parsley) to couscous; toss.

Combine remaining 1/4 c organe juice, 1/2 t salt, 1/8 t pepper, lime juice, andmustard, stirring with a whisk. Gradually add oil to juice mixture, stirring constantly with a whisk. Drizzle juice mixture over couscous mixture, tossing to coat. Yield 4 servings.