Cherry Couscous Salad

• 1/4 cups Sliced Almonds
• 1-1/2 cup Water
• 5 Tablespoons Olive Oil, Divided
• 1/2 teaspoons Salt
• 1-1/2 cup Uncooked Couscous
• 2 cups Spinach Leaves
• 2 cups Fresh Cherries, Pitted And Halved, Or 1 Cup Dried Cherries, Chopped
• 1 can 15 Oz. Chickpeas, Rinsed And Drained
• 1 whole Small Red Onion, Finely Chopped
• 1/4 cups Plain Low-fat Yogurt
• 2 Tablespoons Fresh Lemon Juice
• 2 cloves Garlic, Minced

1. Toast the almonds, either over the stove at medium heat or in an oven at 350 degrees for 7-10 minutes, or until the almonds have just turned golden brown.
2. In a saucepan, combine 1 1/2 cups water, 2 tablespoons olive oil and 1/2 teaspoon of salt and bring to a boil. Remove from heat and add the couscous. Stir well and let stand for 5 minutes. Fluff with a fork and allow to cool.
3. Meanwhile, lay 5 or 6 spinach leaves flat on top of one another on cutting board and slice into strips.
4. Toss together couscous, almonds, spinach, cherries, chickpeas and red onion in large serving bowl.
5. Whisk together yogurt, remaining olive oil, lemon juice and garlic in small bowl. Pour over salad, and toss to coat. Chill 30 minutes to allow flavors to develop, then dig in.

ubc, water, olive oil, salt, couscous, fresh cherries, chickpeas, red onion, ubc, lemon juice, garlic

Taken from tastykitchen.com/recipes/salads/cherry-couscous-salad/ (may not work)