2 cups orange juice
3/4 teaspoon cinnamon
1/2 teaspoon salt
1 10-ounce package plain couscous
1/4 cup red wine vinegar
1/4 cup olive oil
2 tablespoons honey
2 tablespoons Dijon-style mustard
1 teaspoon curry powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 8-ounce package Sunsweet Jumbo Red Raisins, 1 1/2 cups
2 cups baby spinach leaves, chopped
1/2 cup coarsely chopped pencans
In medium saucepan, bring orange juice just to a boil; add cinnamon, salt and couscous. Remove from heat, cover and let stand 5 minutes.
For dressing, in small bowl, whisk together vinegar, oil, honey, mustard, curry powder, salt and pepper. Set aside. Chop 2 cups spinach, set aside.
Fluff couscous with a fork; place in serving bowl. Stir in Jumbo Raisins, spinach and pecans. Whisk dressing again and drizzle over salad; toss thoroughly.
If making ahead, cover and chill for up to 8 hours. Allow salad to come to room temperature before serving.
Makes 6 cups, 6-8 servings