1/2 cup extra virgin olive oil

2 tablespoons white balsamic vinegar

1 1/2 teaspoon smoked paprika

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper


1 tablespoon extra virgin olive oil

1 1/3 cups Israeli couscous

1/2 teaspoon kosher salt

2 cups packed baby spinach leaves coarsely chopped

12 ounces 1 cup cherry tomatoes halved

4 ounces about 1 cup of a good feta cheese crumbled

1/2 cup chopped parsley

1/3 cup slivered almonds toasted

1/4 cup fresh mint

salt pepper to taste


Dressing: whisk the dressing ingredients together in a small bowl. Set aside.

For the couscous: Heat oil over medium in a saucepan. Add the couscous, stirring frequently until golden about 4-5 minutes.

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