Name: Cran-Orange Couscous Salad
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 3 cups uncooked pearl (Israeli) couscous -; 2 cans (14 ounces each ) garbanzo beans or chickpeas, rinsed and drained -; 2 large navel oranges, peeled and chopped -; 2 cups fresh baby spinach -; 1 cup crumbled goat cheese -; 1 small red onion, chopped -; 3/4 cup dried cranberries -; 1/2 cup fennel bulb, thinly sliced, fronds reserved -; 1/2 cup chopped pecans, toasted -; 8 fresh basil leaves, chopped, plus more for garnish -; VINAIGRETTE: -; 1/2 cup olive oil -; 1/4 cup orange juice -; 1/4 cup balsamic vinegar -; 1 tablespoon grated orange zest -; 2 teaspoons honey -; 1 teaspoon salt -; 1/2 teaspoon pepper -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Cran-Orange Couscous Salad

1. 3 cups uncooked pearl (Israeli) couscous -

2. 2 cans (14 ounces each ) garbanzo beans or chickpeas, rinsed and drained -

3. 2 large navel oranges, peeled and chopped -

4. 2 cups fresh baby spinach -

5. 1 cup crumbled goat cheese -

6. 1 small red onion, chopped -

7. 3/4 cup dried cranberries -

8. 1/2 cup fennel bulb, thinly sliced, fronds reserved -

9. 1/2 cup chopped pecans, toasted -

10. 8 fresh basil leaves, chopped, plus more for garnish -

11. VINAIGRETTE: -

12. 1/2 cup olive oil -

13. 1/4 cup orange juice -

14. 1/4 cup balsamic vinegar -

15. 1 tablespoon grated orange zest -

16. 2 teaspoons honey -

17. 1 teaspoon salt -

18. 1/2 teaspoon pepper -

How to cook deliciously - Cran-Orange Couscous Salad

1. Stage

Prepare couscous according to package directions. Fluff with a fork; cool. In a bowl, combine couscous and the next 9 ingredients. In a small bowl, whisk together vinaigrette ingredients until blended. Pour over salad; toss to coat. Garnish with additional chopped basil and reserved fennel fronds.