Serves 4 as a side dish
If you want this salad to have a lighter, more summery feel. Halve
the amount of baby spinach and skip the wilting step.
Ingredients
1/2 cup couscous
1 teaspoon ground cumin
2 bags baby spinach
3 tablespoons red wine vinegar
large handful almonds, roasted & roughly chopped
Preparation
Place couscous and cumin in a heatproof bowl. Pour over 1/2
cup boiling water, cover and allow to stand for 5 minutes.
Meanwhile, place a medium saucepan over a medium high
heat. Add two thirds of the baby spinach and cook, stirring
constantly until spinach has just wilted.
Remove from the heat and stir through olive oil, vinegar and
couscous. Season and transfer to a large salad bowl. Toss
through remaining spinach and sprinkle over almonds.
