Ingredients
Salad
2 cups water
1 tbsp butter
1 (10-ounce) box plain couscous
2-3 large, ripe California Bartlett pears, cored, quartered and thinly sliced
4 strips bacon, cooked crisp and crumbled
2 green onions, sliced
1 cup chopped fresh spinach
1/2 cup chopped red bell pepper
1/4 cup slivered almonds, toasted
Dressing
1/3 cup vegetable oil
1/3 cup unseasoned rice vinegar
2 tbsp soy sauce
2 tbsp dry sherry
2 tbsp sugar
2 tsp sesame oil
1/4 tsp ground ginger
1/4 tsp garlic powder
Preparation
In a medium saucepan, bring water and butter to a boil. Stir in couscous; cover, remove from heat and let stand 5 minutes. Fluff with a fork and chill well. Add pears, bacon, green onions, spinach, bell pepper and toasted almonds to chilled couscous. In a small bowl, whisk together all dressing ingredients and pour over salad, tossing to mix well. Cover and refrigerate until well chilled, at least 1 hour.
