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

Meanwhile, prepare the Yogurt-Mint Salad Dressing. In a small bowl stir together 2/3 cup plain yogurt, 1/3 cup bottled red wine vinaigrette salad dressing, 2 tablespoons snipped fresh mint, cilantro or flat-leaf parsley and 1/4 teaspoon crushed red pepper. Serve immediately or cover and store in refrigerator for up to 1 week. Stir just before serving. Makes about 1 cup.

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. Drizzle dressing evenly over the salad. Makes 4 or 5 main-dish servings.