1 8 oz package Israeli couscous (the large balls, also called pearl pasta) 1 bunch spinach or chard leaves with stems removed. (If leaves are big, cut into manageable pieces; packaged baby spinach works well for this recipe) 1 yellow pepper, diced 1/2 cup pitted kalamata olives 3 tablespoons capers 3 tablespoons toasted pine nuts 3 tablespoons feta cheese (more or less to taste)
Dressing: 1/2 cup olive oil 3 tablespoons wine vinegar 3 tablespoons lemon juice 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1 teaspoon dijon mustard 1 small clove of garlic, minced pinch of thyme 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin (can be omitted if necessary)
Put couscous in a pan with a dash of olive oil, stir gently until couscous becomes a darker brown and aromatic (about five minutes). Add 1 and a 1/4 cups (or whatever amount it says to add on the package) of boiling water and simmer for 8 minutes, stirring occasionally. After 8 minutes, add spinach leaves so that they can steam; cook on very low for another 5 minutes or until spinach is wilted, stirring occasionally.
Mix dressing ingredients and whisk until smooth. Toast the pine-nuts by putting them in a hot, dry pan for a few minutes (keep stirring the pine-nuts or shaking the pan; pine-nuts burn easily!). Take spinach and couscous off the heat and place in serving bowl. Add the rest of the ingredients and dressing, and toss to mix. Add the dressing slowly - some people like it with less dressing, so put in half, then taste and see.