This is a perfect summer dish, but with the comfort food feeling of a yummy pasta dish.

Inspired by Food Network

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 Israeli couscous
  • 1/2 teaspoon kosher salt
  • 2 cups packed baby spinach leaves, coarsley chopped
  • 12 ounces grape tomatoes
  • 4 ounces feta
  • 1 cup jarred red bell peppers, drained and chopped
  • 1/2 cup chopped fresh flat leaf parsley
  • 1/3 cup slivered almonds
  • 1 cup corn


  • For the dressing: whisk the oil, vinegar, paprika, salt and pepper in a small bowl until smooth
  • For the couscous: heat in a large saucepan, medium heat. Cook the couscous, stirring frequently til golden brown. Add 2 cups water and bring to a boil. Reduce heat and cover and simmer until the liquid is absorbed. Set aside to cool slightly.
  • Mix together the spinach, cheese, tomatoes, parsley, almonds, and corn. Add the couscous and the dressing.Toss until all the ingredients are coated, and transfer to a large bowl.



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