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