COUSCOUS SALAD
1c couscous
13 3/4 to 14 1/2oz can chicken broth
1/4c olive oil
1/4c frozen orange juice concentrate, thawed
1/4c balsamic vinegar
1T dijon mustard
1/2t salt
1/4t pepper
15oz can garbanzo beans, rinsed and drained
3 green onions, chopped
1/2c pitted prunes, chopped
1 small bunch spinach (about 1/2lb) tough stems removed
2 large navel oranges
1/4c sliced almonds, toasted

Prepare couscous as label directs but use broth plus water to equal
amount of water called for on label and do not use margarine or
butter or salt.

In large bowl, with wire whisk, mix olive oil, orange juice
concentrate, vinegar, mustard, salt, pepper and 2T water.  Stir in
couscous, garbanzo beans, green onions and prunes, toss well.

Reserve several small spinach leaves for garnish.  Tear remaining
leaves into bite size pieces and stir in couscous mixture.  Cut
peel and white pith from both oranges.  cut 1 orange into slices;
cut each slice in half.  cut remaining orange in bite size chunks. 
Stir orange chunks into couscous mixture.

Spoon mixture into serving bowl, garnish with orange slices and
remaining spinach leaves.  Sprinkle almonds on top.

6 main dish servings
375 cal each.
14g fat
3mg chol.