Israeli Couscous Salad with Smoked Paprika

Ingredients

• 2 cups baby spinach leaves packed coarsely chopped
• 1 cup feta crumbled chopped
• 0.5 teaspoon pepper black freshly ground
• 0.5 cup flat-leaf parsley fresh chopped
• 0.3 cup mint leaves fresh chopped
• 2 cups baby heirloom tomatoes of colors assorted halved
• 8 ounces israeli couscous 
• 0.5 teaspoon kosher salt 
• 1 teaspoon kosher salt 
• 6 servings kosher salt and pepper black freshly ground
• 0.3 cup olive oil extra-virgin
• 1 tablespoon olive oil extra-virgin
• 1 cup bell peppers red jarred drained coarsely chopped
• 0.3 cup slivered almonds toasted
• 1.5 teaspoons paprika smoked
• 2 tablespoons balsamic vinegar white

Equipment

• bowl
• sauce pan
• whisk

Directions

1. Watch how to make this recipe.
2. Whisk the oil, vinegar, paprika, salt and pepper in a small bowl until smooth.
3. Heat the oil over medium-high heat in a large saucepan. Cook the couscous, stirring frequently, until golden, 4 to 5 minutes.
4. 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.
5. Mix together the spinach, tomatoes, cheese, peppers, parsley, almonds and mint in a large bowl.
6. Add the couscous and the dressing. Toss until all the ingredients are coated.
7. Transfer to a large serving bowl and serve.