Name: Smoky Israeli Couscous Salad
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

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

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