Lemon Couscous Salad with Spinach, Scallions, and Dill

• 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

1. In a saucepan bring water to a boil and stir in couscous and salt.
2. Remove pan from heat and let couscous stand, cover 5 minutes.
3. Fluff couscous with a fork and transfer to a bowl.
4. Stir in lemon juice, oil, and salt and pepper to taste and cool couscous completely.
5. Stir in spinach, scallions, and dill and chill salad, covered, at least 2 hours or overnight.

water, couscous, salt, lemon juice, olive oil, spinach, scallions, fresh dill

Taken from www.epicurious.com/recipes/food/views/lemon-couscous-salad-with-spinach-scallions-and-dill-11838 (may not work)