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)
• 4 ounces (about 1 cup) feta, coarsely crumbled or chopped into 1/2-inch pieces
• 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

1. For the dressing: Whisk the oil, vinegar, paprika, salt and pepper in a small bowl until smooth.
2. For the couscous: Heat the oil over medium-high heat in a large saucepan.
3. Cook the couscous, stirring frequently, until golden, 4 to 5 minutes.
4. Add 2 cups water and the salt and bring to a boil.
5. Reduce the heat to medium-low.
6. Cover and simmer until the couscous is just tender and the liquid is absorbed, 9 to 10 minutes.
7. Set aside to cool slightly.
8. Mix together the spinach, tomatoes, cheese, peppers, parsley, almonds and mint in a large bowl.
9. Add the couscous and the dressing.
10. Toss until all the ingredients are coated.
11. Transfer to a large serving bowl and serve.

extravirgin olive oil, white balsamic vinegar, paprika, kosher salt, freshly ground black pepper, extravirgin olive oil, couscous, kosher salt, baby spinach leaves, grape tomatoes, feta, jarred red bell peppers, parsley, slivered almonds, fresh mint, kosher salt

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/israeli-couscous-salad-with-smoked-paprika-recipe.html (may not work)