Cran-Orange Couscous Salad
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 fennel.
—Kristen Heigl, Staten Island, NY
Prep: 25 min.
Cook: 15 min.
Makes: 12 servings
3 cups uncooked pearl (Israeli) couscous 2 cans (14 oz. 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 ¾ cup dried cranberries ½ cup fennel bulb, thinly sliced, fronds reserved ½ cup chopped pecans, toasted 8 fresh basil leaves, chopped, plus more for garnish
VINAIGRETTE
½ cup olive oil ¼ cup orange juice ¼ cup balsamic vinegar 1 Tbsp. grated orange zest 2 tsp. honey 1 tsp. salt ½ tsp. pepper
Prepare couscous according to…