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Recipes on Repeat

a curated, almost wholly unoriginal collection of favorites.

Smoky Israeli Couscous Salad

September 22, 2018 by Jennifer Leave a Comment

CategorySalads, Sides
Yields1 Serving
Dressing
 ⅓ cup extra-virgin olive oil
 2 tbsp white balsamic vinegar
 1 ½ tsp smoked paprika
 1 tsp kosher salt
 ½ tsp freshly ground black pepper
Couscous
 1 tbsp extra-virgin olive oil
 1 ⅓ cups (8 oz) Israeli Couscous
 ½ tsp kosher salt
 2 cups baby spinach leaves, coarsely chopped
 12 oz (2 cups) grape or cherry tomatoes, halved
 4 oz (about 1 c) feta, crumbled or chopped into 1/2" pieces
 1 cup jarred red peppers, drained & coarsely chopped
 ½ cup chopped flat-leaf parsley
 ⅓ cup slivered almonds, toasted
 ¼ cup chopped fresh mint
 kosher salt
 freshly ground pepper
1

For dressing: Shake all ingredients together in jar until smooth.

For couscous: Heat the oil over medium-high heat in a large saucepan, Cook the couscous, stirring frequently, until golden, 4-5 minutes. Add 2 cups water and the salt and bring to a boil. Reduce the heat to medium-low. Cover & simmer until the couscous is just tender and the liquid is absorbed, 9-10 minutes. Set aside to cool slightly.

Mix together the spinach, tomatoes, cheese, peppers, parsley, almonds & mint in a large bowl. Add the couscous and dressing. Toss until all ingredients are coated.

adapted from Giada deLaurentiis

Ingredients

Dressing
 ⅓ cup extra-virgin olive oil
 2 tbsp white balsamic vinegar
 1 ½ tsp smoked paprika
 1 tsp kosher salt
 ½ tsp freshly ground black pepper
Couscous
 1 tbsp extra-virgin olive oil
 1 ⅓ cups (8 oz) Israeli Couscous
 ½ tsp kosher salt
 2 cups baby spinach leaves, coarsely chopped
 12 oz (2 cups) grape or cherry tomatoes, halved
 4 oz (about 1 c) feta, crumbled or chopped into 1/2" pieces
 1 cup jarred red peppers, drained & coarsely chopped
 ½ cup chopped flat-leaf parsley
 ⅓ cup slivered almonds, toasted
 ¼ cup chopped fresh mint
 kosher salt
 freshly ground pepper

Directions

1

For dressing: Shake all ingredients together in jar until smooth.

For couscous: Heat the oil over medium-high heat in a large saucepan, Cook the couscous, stirring frequently, until golden, 4-5 minutes. Add 2 cups water and the salt and bring to a boil. Reduce the heat to medium-low. Cover & simmer until the couscous is just tender and the liquid is absorbed, 9-10 minutes. Set aside to cool slightly.

Mix together the spinach, tomatoes, cheese, peppers, parsley, almonds & mint in a large bowl. Add the couscous and dressing. Toss until all ingredients are coated.

Smoky Israeli Couscous Salad
IngredientsDirections

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