LEMON COUSCOUS SALAD with SPINACH

   Here's a couscous salad I make a lot during the warm months when we are outside grilling.
           
           LEMON COUSCOUS with SPINACH, SCALLIONS and DILL
                                      (adapted from Gourmet Magazine)

2 1/4 cups water
1 1/2 cups couscous
1/2 teaspoon salt
3 tablespoons fresh lemon juice
1/4 cup olive oil
2 cups finely julienned spinach, coarse stems discarded
3 to 4 scallions, sliced thin
3 tablespoons finely chopped fresh dill
pine nuts, toasted

In a saucepan bring water to a boil and stir in couscous and salt.  Remove pan from heat and let couscous stand, covered, 5 minutes.  Fluff couscous with a fork and transfer to a bowl.  Stir in the lemon juice, olive 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.  Sprinkle with pine nuts before serving.