Ingredients Jump to Instructions ↓

  1. 1 cup israeli couscous

  2. 14 ounces vegetable broth (unsalted) or 14 ounces chicken broth (unsalted)

  3. 15 -19 ounces garbanzo beans , cooked and drained

  4. 2 green onions , sliced

  5. 2 -3 tablespoons red onions , diced small (my addition)

  6. 1/2 cup prune , pitted and diced small (can substitute dried dates or dried figs if you prefer)

  7. 1/2 lb baby spinach, washed and spun dried

  8. 2 medium valencia oranges (original recipe specified navel oranges)

  9. 1/4 cup sliced almonds, toasted

  10. fresh parsley , minced (my addition)

  11. 1/4 cup extra virgin olive oil

  12. 1/4 cup freshly squeezed orange juice

  13. 1/2 tablespoon agave nectar (sugar or honey can be used instead)

  14. 1/4 cup balsamic vinegar (I used 2 tablespoons white balsamic and 2 tablespoons dark aged balsamic)

  15. 1/8 teaspoon spanish smoked paprika (optional and my addition)

  16. 1 tablespoon Dijon mustard

  17. 1/2 teaspoon salt

  18. 1/4 teaspoon fresh ground black pepper

  19. 2 tablespoons water

Instructions Jump to Ingredients ↑

  1. Cook the couscous in the vegetable broth but *do not* add any salt or butter.

  2. Drain. Set aside to cool.

  3. Vinaigrette: Whisk the vinaigrette ingredients together. Taste and adjust seasoning if necessary.

  4. In a large bowl combine the vinaigrette with the cooked and cooled couscous, garbanzo beans, green onions, red onions and prunes. Toss well to combine.

  5. Line a platter or individual salad plates with the baby spinach.

  6. Arrange the couscous mixture on the spinach.

  7. Peel one orange,remove the pith and slice. Peel the other orange, remove the pitch and cut into small bite-size chunks.

  8. Arrange the orange slices around the edges and the chunks around and on top of the couscous.

  9. Garnish with the almonds and fresh parsley.


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