Catalan Couscous Salad

Ingredients:

1/3 cup silvered almonds
2 cup cooked whole wheat couscous, cooled
4 cups baby spinach
1 thinly slices Anjou pear (or any ripe pear)

Instructions:

First toast the almonds. Preheat a small, heavy-bottomed pan over medium heat. Toss in the almonds and toast
them, stirring often, for about 5 minutes. They should be varying shades of toasty brown and smell nutty and
delicious.
In a large mixing bowl, toss together the couscous, spinach, and pears. Add the dressing and toss to coat. Divide
among four plates and top with the roasted almonds.