This Israeli/Middle Eastern-inspired couscous salad with elements of Spanish cuisine is full of healthy ingredients and easy to make. If you can't find Israeli couscous (also known as pearl couscous) use the standard type. However, quinoa, orzo or other small pasta shapes can replace the couscous. From Good Housekeeping and slightly adapted by me. I had to stop my fingers from typing: "stir in 1/2 teaspoon orange blossom water with the prunes."
1/2tablespoonagave nectar (sugar or honey can be used instead)
1/4cupbalsamic vinegar (I used 2 tablespoons white balsamic and 2 tablespoons dark aged balsamic)
1/8teaspoonspanish smoked paprika (optional and my addition)
1 tablespoonDijon mustard
1/2teaspoonsalt
1/4teaspoonfresh ground black pepper
2 tablespoonswater
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Instructions
Cook the couscous in the vegetable broth but *do not* add any salt or butter.
Drain. Set aside to cool.
Vinaigrette: Whisk the vinaigrette ingredients together. Taste and adjust seasoning if necessary.
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.
Line a platter or individual salad plates with the baby spinach.
Arrange the couscous mixture on the spinach.
Peel one orange,remove the pith and slice. Peel the other orange, remove the pitch and cut into small bite-size chunks.
Arrange the orange slices around the edges and the chunks around and on top of the couscous.