Place the salad greens in a medium bowl and top with the cooked couscous.
Use a sharp knife to cut a 1/4″ off the top and bottom of the orange, then place the orange on the cutting board with a cut side down. Cut the peel off the orange in 1/2″ sections from top to bottom, following the contours of the orange. Remove any remaining pith, then cut the orange across the center into 1/8″ rounds. Lay the cut oranges on top of the couscous and salad.
Cut the cooked beets into 1/8″ rounds and add to the salad. Top with the crumbled goat cheese and pine nuts.
Mix the olive oil and vinegar in a small bowl, then drizzle on top of the salad. Top with black pepper and thyme leaves and serve.
– I used a couscous medley from Trader Joe’s. You could use a variety of other grains in this recipe, such as cooked barley, farro, wild rice, or black rice. – Omit the cheese for an equally delicious vegan version.