Israeli Couscous Salad with Smoked Paprika Recipe

Name: Israeli Couscous Salad with Smoked Paprika
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 (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); 4 ounces (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

Servings: persons

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 (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)
4 ounces (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

1
For the dressing: Whisk the oil, vinegar, paprika, salt and pepper in a small bowl until smooth.
2
For the couscous: Heat the oil over medium-high heat in a large saucepan.
3
Cook the couscous, stirring frequently, until golden, 4 to 5 minutes.
4
Add 2 cups water and the salt and bring to a boil.
5
Reduce the heat to medium-low.
6
Cover and simmer until the couscous is just tender and the liquid is absorbed, 9 to 10 minutes.
7
Set aside to cool slightly.
8
Mix together the spinach, tomatoes, cheese, peppers, parsley, almonds and mint in a large bowl.
9
Add the couscous and the dressing.
10
Toss until all the ingredients are coated.
11
Transfer to a large serving bowl and serve.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/3 cup extra-virgin olive oil, 2 tablespoons white balsamic vinegar, 1 1/2 teaspoons smoked paprika, 1 teaspoon kosher salt, and more.

Yes, Israeli Couscous Salad with Smoked Paprika falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Israeli Couscous Salad with Smoked Paprika

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions