Greek-Style Couscous Salad

• 1/2 cups Extra Virgin Olive Oil Plus 1 Tablespoon
• 2 cups Israeli-style Couscous
• 2-1/2 cups Water
• 1 teaspoon Kosher Salt
• 3 Tablespoons White Balsamic Vinegar
• 1 teaspoon Sea Salt Plus Extra To Taste
• 1/2 teaspoons Freshly Ground Pepper Plus Extra To Taste
• 1/4 teaspoons Cayenne Pepper
• 1 teaspoon Smoked Hungarian Paprika
• 1 whole Small Cucumber, Diced
• 1 cup Yellow Grape Tomatoes, Sliced In Half
• 1 cup Red Grape Tomatoes, Sliced In Half
• 1 whole Small Red Onion, Diced
• 1 Tablespoon Fresh Oregano Leaves, Finely Chopped
• 8 ounces, weight Feta Cheese, Cubed
• 1/2 cups Sliced Almonds

1. In a saucepan, heat a tablespoon of extra virgin olive oil over medium high heat. Add the couscous and cook until slightly brown, about 5 minutes. Add the water and the kosher salt and bring to a boil. Lower the heat to a simmer, cover and cook for about 10 minutes or until all the water is absorbed and the couscous is al dente. Remove from heat, and set aside to cool.
2. In a small bowl, whisk together the remaining 1/2 cup of oil, balsamic vinegar, 1 teaspoon sea salt, 1/2 teaspoon ground pepper, cayenne and paprika until smooth. Set aside.
3. In a large bowl combine the cooked couscous, dressing, cucumber, tomatoes, red onion, oregano, feta and almonds. Toss to combine and adjust seasoning to taste by adding salt and/or more pepper.
4. Refrigerate for at least an hour to allow the flavors to meld and serve cold.

couscous, water, kosher salt, white balsamic vinegar, salt, freshly ground pepper, ubc, paprika, cucumber, yellow grape tomatoes, red grape tomatoes, red onion, oregano, cheese, almonds

Taken from tastykitchen.com/recipes/salads/greek-style-couscous-salad/ (may not work)