Couscous salad with spinach, tomatoes and a light dressing made with fresh orange juice.
Cook couscous according to package directions.
Mix orange zest, freshly squeezed orange juice, olive oil, garlic and salt and pepper together.
While couscous is still warm, but not hot, pour dressing over couscous. Stir.
When couscous has cooled to room temperature, add spinach, tomatoes and onions. Stir. Add additional salt and pepper if needed.
Salad can be eaten right away or covered and refrigerated until chilled.