Ingredients
3 cups uncooked pearl (Israeli) couscous2 cans (14 ounces each ) garbanzo beans or chickpeas, rinsed and drained2 large navel oranges, peeled and chopped2 cups fresh baby spinach1 cup crumbled goat cheese1 small red onion, chopped3/4 cup dried cranberries1/2 cup fennel bulb, thinly sliced, fronds reserved1/2 cup chopped pecans, toasted8 fresh basil leaves, chopped, plus more for garnishVINAIGRETTE:1/2 cup olive oil 1/4 cup orange juice1/4 cup balsamic vinegar1 tablespoon grated orange zest2 teaspoons honey1 teaspoon salt1/2 teaspoon pepper
Preparation
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.
