Ingredients

• 2 1/4 cups water
• a 10-ounce box couscous (about 1 1/2 cups)
• 1/2 teaspoon salt
• 3 tablespoons fresh lemon juice, or to taste
• 1/4 cup olive oil
• 1 small bunch spinach, coarse stems discarded and leaves washed thoroughly, spun dry, and shredded fine (about 2 cups)
• 3 large scallions, sliced thin
• 3 tablespoons finely chopped fresh dill, or to taste

Instructions

1. 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.