Name: Israeli Couscous Salad with Smoked Paprika
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings
Ingredients: 1/3 cup extra-virgin olive oil; 2 tablespoons white balsamic vinegar; 1 1/2 teaspoons smoked paprika; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 tablespoon extra-virgin olive oil; 1 1/3 cups (8 ounces) Israeli couscous, sometimes called pearl couscous or maftoul; 1/2 teaspoon kosher salt; 2 cups packed baby spinach leaves, coarsely chopped; 12 ounces grape tomatoes, cherry tomatoes, or baby heirloom tomatoes of assorted colors, halved (about 2 cups); 4 ounces (about 1 cup) feta, coarsely crumbled or chopped into 1/2-inch pieces; 1 cup jarred red bell peppers, drained and coarsely chopped; 1/2 cup chopped fresh flat-leaf parsley; 1/3 cup slivered almonds, toasted; 1/4 cup chopped fresh mint; Kosher salt and freshly ground black pepper

Directions

Watch how to make this recipe.

For the dressing: Whisk the oil, vinegar, paprika, salt and pepper in a small bowl until smooth.
For the couscous: Heat the oil over medium-high heat in a large saucepan. Cook the couscous, stirring frequently, until golden, 4 to 5 minutes. Add 2 cups water and the salt and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the couscous is just tender and the liquid is absorbed, 9 to 10 minutes. Set aside to cool slightly.
Mix together the spinach, tomatoes, cheese, peppers, parsley, almonds and mint in a large bowl. Add the couscous and the dressing. Toss until all the ingredients are coated. Transfer to a large serving bowl and serve.

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Israeli Couscous Salad with Smoked Paprika

Dressing:

Couscous:

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