MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cran-Orange Couscous Salad
Categories: Pasta, Citrus, Fruits, Cheese, Nuts
Yield: 12 servings

3 c Uncooked pearl couscous
28 oz (2 cans) garbanzo beans or
- chickpeas; rinsed, drained
2 lg Navel oranges; peeled,
- chopped
2 c Fresh baby spinach
1 c Crumbled goat cheese
1 sm Red onion, chopped
3/4 c Dried cranberries
1/2 c Fennel bulb; thin sliced,
Fronds reserved
1/2 c Chopped pecans; toasted
8 Fresh basil leaves' chopped,
- more for garnish

MMMMM------------------------VINAIGRETTE-----------------------------
1/2 c Olive oil
1/4 c Orange juice
1/4 c Balsamic vinegar
1 tb Grated orange zest
2 ts Honey
1 ts Salt
1/2 ts Pepper

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.

Kristen Heigl, Staten Island, New York

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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