Couscous Salad with Nectarines and Chickpeas and a Honey-Cumin Dressing

• 1 ¼ cup water

• 1 cup couscous

Bring water to a boil, stir in couscous.  Cover and remove from heat.  Let stand 5 to 10 minutes.  Fluff with a fork and cool.

• 3 nectarines cubed

• 1 cup fresh spinach leaves chopped

• ¼ cup green onions thinly sliced

• 1 (15 ½ oz) can chickpeas drained

Dressing:

• ¼ cup fresh lime juice

• 2 tablespoons olive oil

• 2 tablespoons honey

• 1 teaspoon salt

• 1 teaspoon cumin

• 1 teaspoon coriander

Place all ingredients in a bowl and whisk together.

Place cooked couscous in a bowl.  Add nectarines, spinach, onion, and chickpeas.  Combine, add dressing, and toss lightly.

Serves 6.