Israeli Couscous Salad with Smoked Paprika


6 servings
⅓ cup extra-virgin olive oilextra-virgin olive oil
2 tablespoons white balsamic vinegarwhite balsamic vinegar2
1 ½ teaspoons smoked paprikasmoked paprika1 ½
1 teaspoon kosher saltkosher salt1
½ teaspoon freshly ground black pepperfreshly ground black pepper½
1 tablespoon extra-virgin olive oilextra-virgin olive oil1
1 ⅓ cups (8 ounces) Israeli couscous, sometimes called pearl couscous or maftoulIsraeli couscous8
½ teaspoon kosher saltkosher salt½
2 cups packed baby spinach leaves, coarsely choppedbaby spinach2
12 ounces grape tomatoes, cherry tomatoes, or baby heirloom tomatoes of assorted colors, halved (about 2 cups)cherry tomato(es)12
4 ounces (about 1 cup) feta, coarsely crumbled or chopped into ½-inch piecesfeta cheese4
1 cup jarred red bell peppers, drained and coarsely choppedred bell pepper1
½ cup chopped fresh flat-leaf parsleyflat-leaf parsley½
⅓ cup slivered almonds, toastedslivered almonds
¼ cup chopped fresh mintfresh mint leaves¼
Kosher salt and freshly ground black pepperkosher salt and freshly ground black pepper1


Whisk the oil, vinegar, paprika, salt and pepper in a small bowl until smooth.
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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