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Cran-Orange Couscous Salad

TOTAL TIME: Prep: 25 min. Cook: 15 min. YIELD: 12 servings.
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

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

  • 1. 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.

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