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

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