Israeli Couscous Salad

 I was watching food network the other day and saw Giada making this yummy warm Israeli salad so I tried it, changed up a few things, and it was really good and different!

Israeli Couscous Salad

Couscous:

1 tablespoon extra-virgin olive oil

1 box of pearled Couscous

1/2 teaspoon kosher salt

1 heaping handful of baby arugula (You can add more if you like)

12 ounces grape tomatoes, halved (about 2 cups)

5 ounces (about 1 cup) feta, coarsely crumbled or chopped

1 red bell pepper, blanched and chopped

1/2 cup chopped fresh flat-leaf parsley

1/2 cup slivered almonds, toasted

Kosher salt and freshly ground black pepper

 

Dressing: 

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  

 

Cook Couscous acording to box and set aside. (Keep in the pot, covered and warm until needed)

 

Wash and half grape tomatoes and put into a large bowl

Wash baby arugula and put in the same bowl

 Chop feta into little squares or crumble, and set aside (you put this in last)

 

Cut all sides off of the red pepper and put into a bowl with a little bit of water and cover with saran wrap. Microwave for about 2-3 minutes just enough to take the rawness off the peppers. Take out and rinse with cold water. Then chop and add to the bowl.

Add warm couscous to the bowl and mix all together.

Meanwhile, in a small bowl mix together the dressing. Add balsamic, paprika, salt and pepper to the bowl and whisk in the olive oil until its combined.

Pour over warm salad, add feta, and mix together.

So yummy served along chicken for dinner, or just by itself! :)

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