LENTIL AND MIXED VEGETABLE COUSCOUS SALAD

1 cup (250 mL) water 3/4 tsp (4 mL) salt 3/4 cup (180 mL) couscous 1 can (19 oz/540 mL) lentils, rinsed and drained 1/2 cup (125 mL) crumbled feta cheese 1/3 cup (80 mL) golden raisins 1/4 cup (60 mL) slivered almonds (see note) 1 tsp (5 mL) grated lemon peel 3 tbsp (45 mL) fresh lemon juice 2 tbsp (30 mL) olive oil 3 cups (750 mL) diced English cucumber 1 cup (250 mL) shredded carrots 1/2 cup (125 mL) finely chopped onion 1/4 cup (60 mL) chopped fresh parsley 1 pkg (5 oz/142 g) baby spinach

1. In a medium saucepan, bring water and salt to a boil over medium-high heat; stir in couscous. Remove from heat, cover and let stand for 5 minutes.

2. Transfer couscous to a large bowl and fluff with a fork. Cool to room temperature.

3. Add remaining ingredients; stir to combine.

Note: If desired, toasted almonds may be used as well.