Israeli Couscous Salad with Smoked Paprika
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 353
- Total Fat
- 23 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 17 milligrams
- Sodium
- 796 milligrams
- Carbohydrates
- 33 grams
- Dietary Fiber
- 7 grams
- Protein
- 9 grams
- Sugar
- 2 grams
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
Ingredients
Dressing:
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
Couscous:
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
- 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.