Israeli Couscous Salad with Smoked Paprika (Giada De Laurentiis) |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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:
1. For the dressing: Whisk the oil, vinegar, paprika, salt and pepper in a small bowl until smooth.
2. 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.
3. 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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