Israeli couscous salad with smoked paprika
- 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)
- 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
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, 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.