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    Home » Recipes » Gluten Free

    Israeli Couscous Salad with Smoked Paprika, Tomatoes, and Mozzarella

    Modified: Jun 30, 2019 · Published: May 8, 2014 by Ashley

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    This post may contain affiliate links, which won’t change your price but will share some commission.

    This colorful  salad made for a simple, make-ahead dinner a few weeks ago. Things have been hectic at home, and I needed something that I could make during my toddler's nap time that we could all enjoy in the evening.

    This salad was nice and fresh. The smoked paprika in the background was wonderful. I couldn't find fresh basil at the store that week, so I used mint, and it was nice and different.

    Israeli Couscous Salad with Smoked Paprika, Tomatoes, and Mozzarella

    This would be great served with some grilled salmon or chicken. I topped each serving with a sliced, hard-boiled egg to make it more filling. My son loved slicing up the Easter eggs that he colored for that part 🙂

    Israeli Couscous Salad with Smoked Paprika, Tomatoes, and Mozzarella
    A Hint of Honey (adapted from Food Network)

    1 Tbsp. extra virgin olive oil
    1 ⅓ cups (8 oz.) Israeli couscous, also known as pearl couscous or maftoul (whole wheat if you can find it)*
    generous pinch salt
    2 cups packed baby spinach leaves, chopped
    12 oz. grape or cherry tomatoes, halved
    8 oz. fresh mozzarella, cubed (or 4 oz. feta, crumbled)
    1 cup jarred roasted red peppers, drained and diced
    ⅓ cup sliced or slivered almonds, toasted
    ¼ cup fresh flat-leaf parsley, chopped
    3 Tbsp. fresh basil, chopped (or fresh mint)
    ⅓ cup extra virgin olive oil
    2 Tbsp. white balsamic vinegar
    1 ½ tsp. smoked paprika
    ½ tsp. kosher salt
    ¼ tsp. freshly ground black pepper

    1. To make the coucous, 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.

    2. To make the dressing, whisk the oil, vinegar, paprika, salt and pepper in a small bowl until smooth.

    3. Mix together the spinach, tomatoes, cheese, peppers, parsley, almonds and basil in a large bowl. Add the couscous and the dressing. Toss until all the ingredients are coated. Season to taste with additional salt and freshly ground black pepper, if needed. Transfer to a large serving bowl and serve. (Can be prepared ahead of time and served chilled.)

    Serves 6-8.

    *Optional: use Gluten Free

    Big Flavors Rating: 4 Stars

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    Reader Interactions

    Comments

    1. Katie

      May 08, 2014 at 7:14 pm

      Yum! I'm putting this on the menu for next week.

      Reply
    2. Joanne (eats well with others)

      May 12, 2014 at 8:11 am

      This looks awesome. Smoked paprika is my favorite "secret" ingredient!

      Reply

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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