Israeli couscous salad with smoked paprika

By GuidingVegan

Ingredients

• Dressing
• 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
• Couscous
• 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)
• 1 cup tofu feta
• 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

Preparation

Step 1

Dressing
Whisk the oil, vinegar, paprika, salt and pepper in a small bowl until smooth.

Couscous
Heat the oil over medium-high heat in a large saucepan. Cook the couscous, stirring frequently, until golden, 4 to 5 minutes. Add 2 cups water and the salt and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the couscous is just tender and the liquid is absorbed, 9 to 10 minutes. Set aside to cool slightly.

Mix together the spinach, tomatoes, tofu feta, peppers, parsley, almonds and mint in a large bowl. Add the couscous and the dressing. Toss until all the ingredients are coated. Transfer to a large serving bowl and serve.