Instructions

Prepare the Couscous

1. Cook Israeli Couscous according to package directions. Let cool. (If you want to speed up the cooling process, place in refrigerator or freezer while you prepare the other ingredients.)

Prepare the Salad Ingredients

1. Chiffonade Spinach leaves into 1/4 - 1/2 inch thick strips and place into large salad bowl.
2. Cut Onion in half lengthwise so that 1/2 of the root remains. Place cut-side down. Next, cut the onion in half widthwise. Keep the 1/4 of the onion with the root attached. Cut that quarter once more lengthwise, keeping the root intact. Do not cut through the root. Finally, widthwise, cut very thin slices (1/16 of an inch). Add 1/4 cup to Spinach.
3. Cut small red grapes in half. Add to Spinach
4. If you do not buy the Pomegranate Seeds already our of the fruit, seed the pomegranate to yield 1/4 cup of seeds. Add to Spinach.
5. Drain and rinse Garbanzo Beans. Add 1/3 cup to Spinach.
6. Cut Avocado in half. Remove the pit. Scoop each half of the avocado out of the shell and cut into 1/2 inch cubes. Add to Spinach.
7. Combine all the ingredients above and dress with the Avocado Poppy Seed Dressing. Mix salad until thoroughly coated and plate on serving dish.

Top off the Salad

1. Place Pistachio Nuts into a small plastic bag. Hit nuts with the back of a spoon until roughly crushed. Top salad with nuts.
2. Crumble Feta Cheese on top of the salad.
3. Finally, zest 1/2 of the small Lemon on top of the salad.

ENJOY!