2 1/4 cups water
a 10-ounce box couscous (about 1 1/2 cups)
1/2 teaspoon salt
3 tablespoons fresh lemon juice, or to taste
1/4 cup olive oil
1 small bunch spinach, coarse stems discarded and leaves washed thoroughly, spun dry, and shredded fine (about 2 cups)
3 large bunching onions, sliced thin
3 tablespoons finely chopped fresh dill, or to taste
In a saucepan bring water to a boil and stir in couscous and salt.
Remove pan from heat and let couscous stand, cover 5 minutes.
Fluff couscous with a fork and transfer to a bowl.
Stir in lemon juice, oil, and salt and pepper to taste and cool couscous completely.
Stir in spinach, scallions, and dill and chill salad, covered, at least 2 hours or overnight.