How to make it
In a medium bowl, whisk together Lee Kum Kee Sauce for Orange Chicken, olive oil, lemon juice, white vinegar and 2 Tbsp. of salt. Set aside.
Using a large bowl or lidded plastic container, add the cooked couscous, chicken breast, cucumbers, tomatoes, and 2 tsp. of salt, and mint. Gently toss.
Drizzle 3/8 cup of the pre-made orange vinaigrette over the couscous mixture. Toss again gently to coat all items in the dressing.
Cover and refrigerate for at least an hour.
Serve with extra mint leaves or more dressing if desired.