Catalan Couscous Salad with Pears

Ecouynow,

Catalan Couscous Salad with Pears

Ingredients:
1/3 cup silvered almonds
2 cup cooked whole wheat couscous, cooled 4 cups baby spinach
1 thinly slices Anjou pear (or any ripe pear)

Instructions:
First toast the almonds. Preheat a small, heavy-bottomed pan over medium heat. Toss in the almonds and toast them, stirring often, for about 5 minutes.
They should be varying shades of toasty brown and smell nutty and delicious.
In a large mixing bowl, toss together the couscous, spinach, and pears. Add the dressing and toss to coat.
Divide among four plates and top with the roasted almonds.

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