Couscous Salad (Vegan)

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

15 -19 ounces garbanzo beans , cooked and drained

2 green onions , sliced

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

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

1/2 lb baby spinach, washed and spun dried

2 medium valencia oranges (original recipe specified navel oranges)

1/4 cup sliced almonds, toasted

fresh parsley , minced (my addition)

1/4 cup extra virgin olive oil

1/4 cup freshly squeezed orange juice

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

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

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

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

2 tablespoons water