Israeli Couscous Salad with Smoked Paprika
This chilled salad is the perfect dish to slip into fall while still holding onto a little bit of summer.
Yields: 6 servings
Prep time: 15 minutes
Cook time: 35 minutes
Ingredients
Amount |
Ingredient |
|---|---|
⅓ cup |
extra virgin olive oil, plus 1 tbsp for cooking couscous |
2 tbsp |
white balsamic vinegar |
1½ tsp |
smoked paprika |
1 tsp |
kosher salt, plus ½ tsp for couscous |
½ tsp |
black pepper, freshly ground |
1⅓ cups |
couscous, middle east |
2 cups |
baby spinach, packed, coarsely chopped |
12 oz |
grape tomatoes, halved |
4 oz |
feta cheese, chopped into ½-inch pieces |
1 cup |
roasted red bell pepper, jarred, drained and coarsely chopped |
½ cup |
fresh flat-leaf parsley, chopped |
¼ cup |
fresh mint, chopped |
Instructions
Make the dressing by whisking 1/3 cup oil, vinegar, paprika, 1 tsp salt and pepper in a small bowl until smooth.
Heat the remaining oil over medium-high heat in a large saucepan. Toast the couscous, stirring frequently, until golden, 4-5 minutes. Add 2 cups of water and remaining 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, 9-10 minutes. Set aside to cool.
Meanwhile, mix together the spinach, tomatoes, feta, red peppers, parsley, 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, either warm or cold.