Ingredients

(Preparation 15 minutes, cooking 20 minutes, chill time 1 to 2 hours)

For the salad:
2 cups water
1 tablespoon butter
10-ounce box plain couscous
2 to 3 large, ripe 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

For the dressing:
1/3 cup vegetable oil
1/3 cup unseasoned rice vinegar
2 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons sugar
2 teaspoons sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder

Directions

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 one hour. Makes 6 servings.

Nutrition information per serving: 495 cal., 10 g pro., 28 g fat, 52 g carbo., 5 g fiber, 15 mg chol., 470 mg sodium.