Cran-Orange Couscous Salad

• 3 cups uncooked pearl (Israeli) couscous
• 2 cans (14 ounces each ) garbanzo beans
• 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
• 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

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.

pearl, garbanzo beans, chickpeas, oranges, baby spinach, goat cheese, red onion, cranberries, fennel bulb, pecans, basil, olive oil, orange juice, balsamic vinegar, orange zest, honey, salt, pepper

Taken from www.tasteofhome.com/recipes/cran-orange-couscous-salad/ (may not work)