Couscous Spinach Salad

Ingredients

• 300 g Couscous
• Salt
• 150 g Baby spinach
• 100 g dates
• 80 g raisins
• 2 tbsp sherry vinegar
• 1 Pomegranate
• 1 Lime
• 0.5 Orange
• 4 tbsp olive oil
• 1 pinch chili powder
• 0.5 tsp ground cumin
• 0.5 tsp ground coriander
• 50 g Pistachios

Instructions

1. 1.

   Place the couscous in a bowl and pour about 550 ml of boiling salted water over it. Let it swell for about 10 minutes. Wash, trim, and blanch the spinach in boiling salted water for about 1 minute, then drain, shock in cold water, and let it drip dry.

2. 2.

   Halve the dates and remove the pits. In a small bowl drizzle the raisins with sherry vinegar. Halve the pomegranate and, in a bowl filled with water, separate the seeds and strain them through a sieve.

3. 3.

   Squeeze the juice of the lime and half an orange for the dressing. Whisk together olive oil, lime and orange juice, chili, cumin, and coriander. Mix the couscous with spinach, dates, raisins, and pomegranate seeds. Fold in the dressing and let it rest for about 30 minutes before serving, topped with pistachios.