Title: Lemon Couscous Salad with Spinach, Scallions, And Dill
Categories: May 1994
Yield: 1 servings

2 1/4 c Water
A; (10-ounce) box
; couscous (about 1
; 1/2 cups)
1/2 ts Salt
3 tb Fresh lemon juice; or to
-taste
1/4 c Olive oil
1 sm Bunc spinach; coarse stems
; discarded and
; leaves
; washedthoroughly,
; spun dry, and
; shredded fine
; (about 2 cups)
3 lg Scallions; sliced thin
3 tb Finely chopped fresh dill;
-or to taste

In a saucepan bring water to a boil and stir in couscous and salt. Remove
pan from heat and let couscous stand, cover 5 minutes. Fluff couscous with
a fork and transfer to a bowl. Stir in lemon juice, oil, and salt and
pepper to taste and cool couscous completely. Stir in spinach, scallions,
and dill and chill salad, covered, at least 2 hours or overnight.

Serves 6.

Gourmet May 1994

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