I have served this delicious salad at a buffet brunch and just as easily as a side with brisket and roast chicken on Shabbat. It is very versatile.
- 1/3 c. olive oil -
- 2 tbsp. white balsamic vinegar -
- 1 1/2 tsp. smoked paprika -
- 1 tsp. kosher salt -
- 1/2 tsp. freshly ground pepper -
- 1 tbsp. olive oil -
- 1 1/3 c. Israeli couscous -
- 1/2 tsp. kosher salt -
- 2 c. packed baby spinach, torn -
- 12 oz. grape tomatoes -
- 1 c. chopped red pepper -
- 1/2 c. chopped flat leaf parsley -
- 1/3 c. slivered almonds -
- 1/4 c. chopped fresh mint Freshly ground pepper, to taste -
Whisk dressing ingredients together until smooth and put aside. Heat oil over medium-high heat in a large saucepan. Cook couscous, stirring gently, until golden, approx. 4 -5 minutes. Add 2 cups water and salt and bring to a boil. Reduce heat to medium low. Cover, simmer until couscous is tender and the liquid is absorbed. Set aside to cool slightly. Mix together spinach, tomatoes, peppers, parsley, almonds and mint in a large bowl. Add the couscous and dressing. Toss gently until well-coated. If you want to make this dairy, top with 1/2 cup crumbled feta cheese (last step). You can also substitute swiss chard for the spinach.