Couscous Salad (Vegan) - cooking recipe

Ingredients

1 cup israeli couscous
14 ounces vegetable broth (unsalted) or 14 ounces chicken broth (unsalted)
15 -19 ounces garbanzo beans, cooked and drained
2 green onions, sliced
2 -3 tablespoons red onions, diced small (my addition)
1/2 cup prune, pitted and diced small (can substitute dried dates or dried figs if you prefer)
1/2 lb Baby Spinach, washed and spun dried
2 medium valencia oranges (original recipe specified navel oranges)
Garnish
1/4 cup sliced almonds, toasted
fresh parsley, minced (my addition)
Vinaigrette
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed orange juice
1/2 tablespoon agave nectar (sugar or honey can be used instead)
1/4 cup balsamic vinegar (I used 2 tablespoons white balsamic and 2 tablespoons dark aged balsamic)
1/8 teaspoon spanish smoked paprika (optional and my addition)
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons water

Preparation

Cook the couscous in the vegetable broth but *do not* add any salt or butter.
Drain. Set aside to cool.
Vinaigrette: Whisk the vinaigrette ingredients together. Taste and adjust seasoning if necessary.
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.
Line a platter or individual salad plates with the baby spinach.
Arrange the couscous mixture on the spinach.
Peel one orange,remove the pith and slice. Peel the other orange, remove the pitch and cut into small bite-size chunks.
Arrange the orange slices around the edges and the chunks around and on top of the couscous.
Garnish with the almonds and fresh parsley.