Saturday, July 14, 2012

{soups-salads-and-salad-dressings} Yummy Israeli Couscous salad

 

Don't miss this dish. It's just a perfect summer meal. I love the aroma and the flavor the smoked paprika adds.
Picture here:
http://www.flickr.com/terrypogue

Israeli Couscous Salad With Smoked Paprika - Serves 4
Recipe By: Giada De Laurentiis

Ingredients
Dressing:
1/3 cup extra-virgin olive oil
2 tablespoon white balsamic vinegar
1 1/2 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Couscous:
1 tablespoon extra-virgin olive oil
1 1/3 cup (8 ounces) Israeli couscous
1/2 teaspoon kosher salt
2 cup packed baby spinach leaves -- coarsely chopped
12 ounce grape tomatoes -- cherry tomatoes, or baby heirloom tomatoes of assorted colors, halved (about 2 cups)
4 ounce (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

Instructions
For the dressing: Whisk the oil, vinegar, paprika, salt and pepper in a small bowl until smooth.

For the 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, cheese, 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.

Exported from A Cook's Books -- Recipe management for Macintosh

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