Skill Level
Smoked Paprika Couscous Salad
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 |
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.
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