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 (recipe link below), mixing well. toss with sugared pecans. Refrigerate until serving.