Spinach and Couscous Salad with Almonds

Lemon juice replaces red wine vinegar.

• 0.5 cup couscous
• 1 tsp ground cumin
• 2 bag baby spinach
• 3 tbsp lemon juice, replacing vinegar
• 1 handful roasted chopped almonds
• 2 tbsp olive oil, estimated
• 0.5 cup boiling water

1. Combine couscous, cumin and boiling water. Cover for five minutes.
2. Stir two-thirds of the spinach in a pan until wilted. Remove from the heat and add oil, lemon juice and couscous.
3. Toss in the remaining spinach and scatter over the almonds.

Adapted from Stonesoup by Jules Clancy, page 35.