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 Chickpeas (2 cans);
           - rinsed, drained
      2 lg Navel oranges; peeled,
           - chopped
      2 c  Fresh baby spinach
      1 c  Goat cheese; crumbled
      1 sm Red onion; chopped
    3/4 c  Dried cranberries
    1/2 c  Fennel bulb; thin sliced,
           -fronds reserved
    1/2 c  Pecans; chopped & 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.
  
  Recipe by Kristen Heigl, Staten Island, New York
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM