Instructions: To make salad: 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.

To make dressing: In a small bowl, whisk together oil, vinegar, soy sauce, sherry, sugar, sesame oil, ginger and garlic powder. Pour over salad, tossing to mix well. Cover and refrigerate until well-chilled, at least 1 hour.

Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.

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