Israeli Couscous Salad with Smoked Paprika

Recipe from

This recipe makes a perfect side dish or vegetarian entrée. 

Israeli Couscous Salad

Prep Time

15 minutes

Cook Time

10 minutes


6 Servings


1⁄3 cup olive oil, extra virgin (plus 1 tbsp for cooking couscous )
2 tablespoons balsamic vinegar (white)
1 1⁄2 teaspoons paprika, smoked
1 teaspoon salt, kosher (plus 1/2 tsp kosher salt for couscous )
1⁄2 teaspoon black pepper (freshly ground )
1 1⁄3 cups couscous (middle east)
2 cups spinach, baby (packed, coarsely chopped)
12 ounces tomato, grape (halved)
4 ounces cheese, feta (chopped into 1/2 -inch pieces)
1 cup bell pepper, red (jarred, roasted, drained and coarsely chopped)
1⁄2 cup parsley, flat-leaf (fresh, chopped)
1⁄4 cup mint, fresh (chopped)


Make the dressing by whisking 1/3 cup oil, vinegar, paprika, 1 tsp salt and pepper in a small bowl until smooth.

Heat the remaining oil over medium-high heat in a large saucepan. Toast the couscous, stirring frequently, until golden, 4-5 minutes. Add 2 cups of water and remaining 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, 9-10 minutes. Set aside to cool.

Meanwhile, mix together the spinach, tomatoes, feta, red peppers, parsley, and mint in a large bowl. Add the couscous and the dressing. Toss until all the ingredients are coated. Transfer to a large serving bowl and serve, either warm or cold.