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Israeli Couscous Salad with Smoked Paprika Recipe

Israeli Couscous Salad with Smoked Paprika

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Average Rating:

Total Reviews: 25

Showing 21-25 of 25

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  • on July 15, 2012

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    Really, really good...a different and wonderfully textured summer salad. Used what I had on hand, marcona almonds, goat cheese, and tarragon mixed with mint. Everyone loved it.

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  • on July 15, 2012

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    Wonderful blend of flavors. Used quinoa for healthier alternative to pasta. Keep up the great work Giada!!

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  • on July 15, 2012

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    I saw this on the show yesterday and made it for my husband for lunch today. It was a huge hit! I used a variation of toasting and browning the cous cous. Giada has used this method in her fried cous cous salad. She cooks the cous cous for 5 minutes in 2 cups of low sodium chicken stock, fluffs it, and then browns it in olive oil for 25 minutes, stirring continuously for the first 5 minutes and then stirring every 5 minutes after that until it is browned. The mint and parsley from the garden added authentic freshness. It was delicious!!!

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  • on July 14, 2012

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    I loved this. My variations, I had pine nuts in freezer, so used them. I didn't add salt to couscous because I had homemade chicken broth & didn't use parsley or mint. Didn't have fresh parsley & not crazy about mint. Like I say, I loved it. Great alternative from couscous, tomato, basil & feta!!!!

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  • on July 14, 2012

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    Delicious!

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