Paradise Couscous Salad

Note from Cheri: This recipe and text below is reprinted with permission from Holly Clegg's Trim & Terrific Home Entertaining the Easy Way, a must have book for busy hosts and hostesses. Holly uses this salad as an easy summer side dish. Click here for more of Holly's easy summer side dishes and entertaining ideas.

Couscous is made from semolina and is a substitute for rice or pasta. It's also available as whole wheat couscous, although the flavor is quite different. The toasty hot pecans with fresh oranges, tart cranberries and spinach highlight this incredible salad that takes minutes to prepare.

1 cup orange juice 1 cup water 1 teaspoon olive oil 2 cups couscous 2 cups fresh orange sections 1/3 cup dried cranberries 1/2 cup chopped red bell pepper 1/2 cup chopped red onions 1 cup packed baby spinach 1/3 cup coarsely chopped pecans 1/2 teaspoon sugar 1/8 teaspoon cayenne pepper Apricot Vinaigrette (click for recipe)

Makes 8 Servings In a medium pot, bring orange juice, water, and olive oil to a boil. Stir in couscous, cover; remove from heat and let stand for 7 minutes. Transfer to a large bowl and fluff with a fork. Add orange sections, cranberries, red pepper, red onions, and spinach, mixing well. In a small nonstick skillet over medium heat; add pecans. Sprinkle with the sugar and cayenne; sauté several minutes or until pecans begin to brown. Remove from heat and cool, set aside. Before serving, toss couscous mixture with Apricot Vinaigrette, mixing well. Toss with sugared pecans. Refrigerate until serving. Makes 8 servings Apricot Vinaigrette In a small bowl, whisk together apricot nectar, olive oil, vinegar, mustard and sugar. Per Serving: Calories 339; Protein (g) 9; Carbohydrate (g) 61; Fat (g) 7; Calories from fat (%) 18; Saturated Fat (g) 1; Dietary Fiber (g) 4; Cholesterol (mg) 0; Sodium (mg) 38; Diabetic Exchanges: 3 starch, 1 fruit, 1 fat.