To cook the couscous, saute in a 8 qt. pot on medium heat in 1 tablespoon of olive oil until lightly browned and well coated with oil. Add 5 quarts of hot water and bring to a boil then drop to a simmer and cook until al dente, about 10 minutes. Drain well reserving about a 1/4 cup of the cooking liquid. Spread couscous on a sheet pan to cool. As the couscous cools, add some of the cooking liquid and about 1 tablespoon of the olive oil to keep it nice a loose.
While the couscous is cooking, place the garlic, salt and pepper, the remainder of the olive oil and the lemon juice in a medium sized bowl. Whisk together until smooth. Add to the bowl the spinach, tomatoes, chickpeas, currants and red onion. Add the couscous and toss the salad to coat with the dressing from the bottom of the bowl. Taste and adjust.
Garnish with almonds and feta cheese.
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|Serving Size: 1 Serving (102g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 95 (31%)|
|Amt Per Serving||% DV|
|Total Fat 10.6g||14 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 4.2mg||1 %|
|Sodium 212.1mg||7 %|
|Potassium 307.7mg||8 %|
|Total Carbohydrate 44.1g||13 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 38.6g|
|Protein 9.9g||14 %|
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Calories per serving: 309
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