Israeli couscous salad with smoked paprika

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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)

  • 1

    cup tofu feta

  • 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

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