Spinach and Couscous Salad with Almonds

Name: Spinach and Couscous Salad with Almonds
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Cuisine: international
Ingredients: 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

Fluffy couscous, spinach and toasted almonds with cumin and lemon.

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

Stir the couscous and cumin together in a bowl, pour on the boiling water, cover and leave for 5 minutes.
Meanwhile, wilt about two-thirds of the spinach in a frying pan over medium heat. Take the pan off the heat and stir in the olive oil, lemon juice and the fluffed couscous.
Fold in the rest of the raw spinach and scatter the chopped almonds over the top.

A halal adaptation inspired by Jules Clancy’s Stonesoup: 5 Ingredients | 10 Minutes (2010) · Photo: Karen and Brad Emerson, CC BY 2.0, via Wikimedia Commons (https://commons.wikimedia.org/wiki/File:Couscous_and_lentil_salad_(3658113458).jpg)