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. ---------------------------------------------------------------------------
Nutrition
Ingredients
