This cous cous salad is having a major moment in our house this summer. I love the colors, the flavor, and the addition of paprika is just SO GOOD and unexpected. I've made this for a few Summer gatherings and it's been a huge hit. This recipe makes a ton and it is equally as delicious leftover. It makes the perfect side to chicken and fish, and can be served at room temperature which is great when you are trying to prep a meal for a crowd. This would even be good to make on a Sunday and eat for lunch for the week- just add some protein.
Giada is one of my OGs and never steers me wrong. Her recipes are mostly effortless and with the right flavors and a few simple ingredients, you've got something restaurant worthy that everyone will love. I tweaked her original recipe a tad and am craving now as I type it out. I love the couscous, but you could easily swap out for quinoa, moroccan cous cous, or even orzo! The perfect Summer side that can take you well into Fall grilling.
SMOKED PAPRIKA COUS COUS SALAD
recipe adapted from Giada DeLaurentiis
1/3 cup extra virgin olive oil
2 TBSP white balsamic vinegar
1.5 tsp. smoked paprika
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 TBSP olive oil
1 1/3 cups Israeli couscous
1/2 tsp kosher salt
1/4-1/2 cup toasted sliced almonds (if I have them)
2 handfuls baby spinach leaves, chopped or whole
1.5 cups cherry tomatoes, halved
1 cup roasted red peppers, chopped
1/4 cup fresh mint, chopped
kosher salt and ground pepper, to taste
To make the dressing, whisk together all ingredients in a bowl and set aside to let the flavors marry.
For the couscous, heat oil over medium heat and add the couscous. Toast until golden, about 4-5 minutes, stirring frequently. Add 2 cups of water and salt and bring it all to a boil. Reduce the heat to medium and cover, simmering about 10 minutes or until the cousscous is cooked through and fluffy, and all of the water has been absorbed. Mix together the veggies, cous cous, and pour the dressing over the mixture, tossing it all together.