I often create salads for summer using a variety of healthy, filling grains. This version with tender couscous is amped up by the bright flavors of oranges, cranberries, basil and a touch of fennel. —Kristen Heigl, Staten Island, New York
Cran-Orange Couscous Salad
Cran-Orange Couscous Salad
Prep Time
25 min
Cook Time
15 min
Yield
12 servings
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
Directions
- 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.
Nutrition Facts
3/4 cup: 403 calories, 16g fat (3g saturated fat), 12mg cholesterol, 335mg sodium, 57g carbohydrate (15g sugars, 5g fiber), 10g protein.
