Cran-Orange Couscous Saad

 3 cups uncooked pearl (Israeli) couscous

2 cans (14 oz each) garbanzo beans, 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 oi

1/4 cup orange juice

1/4 cup balsamic vinegar

1 Tbsp grated orange zest

2 tsp honey

1 tsp salt

1/2 tsp pepper

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.