In a saucepan bring water to a boil and stir in couscous and salt. Remove pan from heat and let couscous stand, cover 5 minutes. Fluff couscous with a fork and transfer to a bowl. Stir in lemon juice, oil, and salt and pepper to taste and cool couscous completely. Stir in spinach, scallions, and dill and chill salad, covered, at least 2 hours or overnight. Serves 6. Gourmet May 1994
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|Serving Size: 1 Serving (1048g)|
|Recipe Makes: 1|
|Calories from Fat: 152 (12%)|
|Amt Per Serving||% DV|
|Total Fat 16.9g||23 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 0mg||0 %|
|Sodium 319.9mg||11 %|
|Potassium 2707mg||71 %|
|Total Carbohydrate 242.6g||71 %|
|Dietary Fiber 24.5g||98 %|
|Sugars, other 218.1g|
|Protein 47.5g||68 %|
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Calories per serving: 1300
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