Cous cous salad with smoked paprika
Recipe by Courtney Glantz
DRESSING
1/3 cup olive oil
2 TBS white vinegar
1.5 tsp smoked paprika
1 tsp kosher salt
1/2 tsp pepper
SALAD
1 & 1/3 cups Israeli cous cous, cooked
1 TBS olive oil
1/2 tsp kosher salt
2 cups water
2 cups spinach, chopped
12 ounces cherry or mini heirloom tomatoes, halved
1 cup feta, crumbled
1 cup jarred red peppers (we used fire roasted for a bit of kick)
1/2 cup nuts, sliced (we used smoked and salted pecans)
1/2 cup freshly chopped parsley
1/4 cup freshly chopped mint
salt & pepper, to taste
1. Whisk together the dressing ingredients. Set aside.
2. Heat the TBS olive oil in a small pot over medium heat. Saute the cous cous for 4-5 minutes, until golden. Add in 2 cups of water and the salt, bring to a boil, then simmer and cover. Cook for 9 minutes.
3. Meanwhile, prepare the remaining ingredients. Add in the (cooled) cous cous and your dressing. Toss, gently, together.
4. This can be served immediately or chilled in the fridge a bit. I personally like it cold.
starters, side dish February 23, 2016 19:26
Author a-life-from-scratch.com/
No one has liked this recipe.
No comments yet.