Couscous Salad With Oranges

• 1 cup(s) couscous, (Moroccan pasta)
• 1 can(s) (13 3/4- to 14 1/2-ounce) chicken broth or vegetable broth
• 1/4 cup(s) olive oil
• 1/4 cup(s) frozen orange-juice concentrate, thawed
• 1/4 cup(s) balsamic vinegar
• 1 tablespoon(s) Dijon mustard
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) coarsely ground black pepper
• 1 can(s) (15- to 19-ounce) garbanzo beans, rinsed and drained
• 3 green onions, chopped
• 1/2 cup(s) pitted prunes, chopped
• 1 small (about 1/2 pound) bunch spinach, tough stems removed
• 2 large navel oranges
• 1/4 cup(s) sliced almonds, toasted

1. Prepare couscous as label directs but use broth plus water to equal amount of water called for on label, and do not use margarine or butter or salt.
2. In large bowl, with wire whisk or fork, mix olive oil, orange-juice concentrate, vinegar, mustard, salt, pepper, and 2 tablespoons water. Stir in couscous, garbanzo beans, green onions, and prunes; toss well.
3. Reserve several small spinach leaves for garnish. Tear remaining leaves into bite-size pieces and stir into couscous mixture. Cut peel and white pith from both oranges. Cut 1 orange into slices; cut each slice in half. Cut remaining orange into bite-size chunks. Stir orange chunks into couscous mixture.
4. Spoon couscous salad into large bowl. Garnish with orange slices and reserved spinach leaves. Sprinkle almonds on top.
5. Read more: Couscous Salad - Good Housekeeping

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Taken from www.epicurious.com/recipes/member/views/couscous-salad-with-oranges-50189836 (may not work)