Spring Spinach & Couscous Salad With Maple Mustard Dressing

• Maple Mustard Dressing:
• 2 tablespoons pure maple syrup
• 2 tablespoons full-fat coconut milk
• 1/4 cup brown or dijon mustard
• Salad:
• 4 cups fresh spinach leaves
• 2 cups cooked couscous
• 1 cup cooked kidney beans, rinsed
• 1/2 cup pomegranate seeds (arils)
• 1/2 medium onion, thinly sliced
• 1/2 cup raw almonds
• 1 large avocado, pit removed and diced
• 1 handful fresh basil leaves

1. Stir the ingredients for dressing together in a small bowl until smooth.
2. Combine the couscous and spinach in a large salad bowl and toss together. Sprinkle the remaining ingredients over the salad and drizzle the dressing on top. If desired the salad can be served with the dressing on the side.

maple, maple syrup, fullfat coconut milk, brown, salad, fresh spinach leaves, couscous, kidney beans, pomegranate seeds, onion, almonds, avocado, basil

Taken from food52.com/recipes/70010-spring-spinach-couscous-salad-with-maple-mustard-dressing (may not work)