| August 1, 2022 -- Quick and easy recipes that don’t heat up the kitchen are key during the summer months. Creative salads certainly fit the bill and add a new twist to any potluck or picnic. Taste of Home has a Cran-Orange Couscous Salad filled with healthy grains and bright flavors.
YIELD: 12 servings
INGREDIENTS:
3 cups uncooked pearl (Israeli) couscous
2 cans (14 ounces each ) garbanzo beans or chickpeas, rinsed and
drained
2 large navel oranges, peeled and chopped
2 cups fresh baby spinach 1 cup crumbled goat cheese 1 small red onion, chopped 3/4 cup dried cranberries
1/2 cup fennel bulb, thinly sliced, fronds reserved
1/2 cup chopped pecans, toasted
8 fresh basil leaves, chopped, plus more for garnish
Vinaigrette:
1/2 cup olive oil
1/4 cup orange juice
1/4 cup balsamic vinegar
1 tablespoon grated orange zest 2 teaspoons honey
1 teaspoon salt
1/2 teaspoon pepper
INSTRUCTIONS:
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. Chill then serve.
SOURCE: https://www.tasteofhome.com/recipes/cran-orange-couscous-salad/
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