Ingredient

• 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
• 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

Direction

1. 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.