Israeli Couscous Salad with Smoked Paprika Dressing October 11, 2017 by Jill Foucre Leave a Comment Israeli Couscous Salad with Smoked Paprika Dressing 2017-10-11 12:49:11 Print 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 Instructions 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. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/