Smoked Paprika Couscous Salad

Name: Smoked Paprika Couscous Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: 8 oz or 1 1/3 Cups Israeli Couscous; 2 Cups Vegetable Stock; 2 Cups Fresh Spinach; 2 Cups Red & Yellow Grape Tomatoes; 1 Cup Roasted Peppers; 1/2 Cup Parsley; 1/3 Cup Slivered Almonds; 1/4 Cup Fresh Mint; 1/4 Cup Feta Cheese; 1 Tbsp Olive Oil; 1/3 Cup Olive Oil; 2 Tbsp White Balsamic Vinegar; 1 1/2 tsp Smoked Paprika; 1 tsp Kosher Salt; 1/2 tsp Black Pepper

Ingredients

Israeli Couscous		8 oz or 1 1/3 Cups
Vegetable Stock		2 Cups
Fresh Spinach		2 Cups
Red & Yellow Grape Tomatoes		2 Cups
Roasted Peppers		1 Cup
Parsley		1/2 Cup
Slivered Almonds		1/3 Cup
Fresh Mint		1/4 Cup
Feta Cheese		1/4 Cup
Olive Oil		1 Tbsp

Dressing

Olive Oil		1/3 Cup
White Balsamic Vinegar		2 Tbsp
Smoked Paprika		1 1/2 tsp
Kosher Salt		1 tsp
Black Pepper		1/2 tsp

SAMSUNG CSC

This salad uses Israeli Couscous you can find it in most supermarkets, I like to toast it first I think it adds a nice flavor to it!

Mix Dressing ingredients together and set aside.
Heat 1 Tablespoon of Olive Oil in a large saucepan over a medium/high heat add Couscous and stir until golden and toasty, about 4-5 minutes , pour Vegetable Stock/Broth over the Toasted Couscous and bring to a boil, cover and reduce heat to medium low, cook until just tender and the liquid is absorbed, about 8-10 minutes. Set aside to cool slightly.
Toast the Slivered Almonds in a dry pan for a few minutes until slightly brown and fragrant, keep moving them around the pan so they don’t stick or burn, let cool.
Coarsely chop the Spinach & Parsley, halve the Tomatoes, Dice the Red Peppers and the Fresh Mint.
Mix Couscous with the Dressing and then toss with the other ingredients and serve.