Couscous Salad with Spinach in a Dijon-Orange Vinaigrette

From Cookhacker

Prep Time: about 30 minutes Serves 6

1 cup couscous

1 can chicken or vegetable broth (14.5 oz, preferably low fat, low salt)

¼ cup vegetable oil

¼ cup frozen orange juice concentrate, thawed

¼ cup balsamic vinegar

1 Tbsp Dijon mustard

½ tsp salt

¼ tsp black pepper (coarsely ground)

1 can garbanzo beans

3 green onions

½ cup pitted prunes

1 small bunch spinach (about ½ lb, tough stems removed)

2 large navel oranges

¼ cup sliced almonds, toasted

1) About 30 minutes before serving, prepare the couscous as directed on its label, but use broth in place of the water called for (do not add margarine, butter or salt). If the recipe calls for more than 14.5 oz of liquid, make up the difference in water. (in other words, if the couscous directions call for 16 oz of water, use the entire 14.5 oz can of broth and add 1.5 oz of water)

2) In a large bowl, whisk together olive oil, vinegar, orange juice concentrate, mustard, salt, pepper and 2 tablespoons of water.

3) Add the prepared couscous, garbanzo beans, green onions and prunes into the vinaigrette and toss well.

4) Reserve a few spinach leaves for garnish and tear the remaining leaves into small, bite-size pieces and stir into couscous mixture.

5) Peel oranges and cut one into slices and the other into bite-size chunks. Add the chunks to the couscous and toss.

6) Spoon the salad into a serving bowl and garnish with the remaining slices…sprinkle the toasted almonds on top.