Baby Spinach Salad with Cumin Couscous and Bulgur

In a medium saucepan, combine the broth, bulgur, cumin, salt and black pepper. Bring to boiling; reduce heat to low. Simmer, covered, about 10 minutes or until the bulgur is nearly tender. Remove from heat. Stir in couscous. Cover and let stand for 5 minutes. Using a fork, fluff the grains. Transfer to a large bowl; cool slightly. Stir in the garbanzo beans. Chill, covered, for 2 to 24 hours or until completely chilled.

Meanwhile, prepare dressing. In a small bowl, stir together yogurt, red wine vinaigrette, 2 tablespoons fresh mint and the crushed red pepper. Chill, covered, for 2 to 24 hours; stir just before serving.

To serve, arrange the spinach on a large serving platter or in individual bowls. Spoon the grain mixture on top of the spinach. Top with apple and onion. If you like, garnish with mint leaves. Drizzle dressing evenly over the salad.