Bartlett Pear & Couscous Salad

• Salad
• 2 cups water
• 1 tbsp butter
• 1 (10-ounce) box plain couscous
• 2-3 large, ripe California Bartlett pears, cored, quartered and thinly sliced
• 4 strips bacon, cooked crisp and crumbled
• 2 green onions, sliced
• 1 cup chopped fresh spinach
• 1/2 cup chopped red bell pepper
• 1/4 cup slivered almonds, toasted
• Dressing
• 1/3 cup vegetable oil
• 1/3 cup unseasoned rice vinegar
• 2 tbsp soy sauce
• 2 tbsp dry sherry
• 2 tbsp sugar
• 2 tsptsesame oil
• 1/4 tsp ground ginger
• 1/4 tsp garlic powder

1. In a medium saucepan, bring water and butter to a boil. Stir in couscous; cover, remove from heat and let stand 5 minutes. Fluff with a fork and chill well. Add pears, bacon, green onions, spinach, bell pepper and toasted almonds to chilled couscous. In a small bowl, whisk together all dressing ingredients and pour over salad, tossing to mix well. Cover and refrigerate until well chilled, at least 1 hour.

salad, water, butter, couscous, bartlett, bacon, green onions, fresh spinach, red bell pepper, slivered almonds, dressing, vegetable oil, rice vinegar, soy sauce, sherry, sugar, sesame oil, ground ginger, garlic

Taken from www.epicurious.com/recipes/member/views/bartlett-pear-couscous-salad-52414541 (may not work)