- 1/3 cup extra-virgin essential olive oil
- two tablespoons white-colored balsamic vinegar
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon extra-virgin essential olive oil
- 1 1/3 cups (8 ounces) Israeli couscous, sometimes known as gem couscous or maftoul
- 1/2 teaspoon kosher salt
- 2 cups packed baby green spinach leaves, coarsely chopped
- 12 ounces grape tomato plants, cherry tomato plants, or baby heirloom tomato plants of varied colors, halved (a couple of cups)
- 4 ounces (about 1 cup) feta, coarsely crumbled or chopped into 1/2-inch pieces
- 1 cup jarred red 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 pepper
For that dressing: Whisk the oil, vinegar, paprika, pepper and salt in a tiny bowl until smooth.
For that couscous: Heat the oil over medium-high temperature inside a large saucepan. Prepare the couscous, stirring frequently, until golden, four to five minutes. Add 2 cups water and also the salt and produce to some boil. Lessen the heat to medium-low. Cover and simmer before the couscous is simply tender and also the liquid is absorbed, 9 to ten minutes. Put aside to awesome slightly.
Mix together the green spinach, tomato plants, cheese, peppers, parsley, almonds and mint inside a large bowl. Add some couscous and also the dressing. Toss until all of the ingredients are coated. Transfer to some large serving bowl and serve.
Recipe thanks to Giada De Laurentiis