1/3 c. extra virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons paprika
1/2 tsp. kosher salt
1 tbsp. extra virgin olive oil
8 oz. Israeli couscous
2 cups baby spinach, roughly chopped
12 oz. baby heirloom tomatoes, deseeded and roughlychopped
6 oz cooked corn (preferably fresh)
4 oz. crumbled feta cheese
1 red pepper
1/4 cup parsley
1/3 cup almonds
For the dressing: Whisk the oil, vinegar, paprika, salt and pepper in asmall bowl until smooth.
For the couscous: Slice the pepper in strips, drizzle with olive oil and salt then roast in oven at 375 degrees for 15 minutes. In a separate tray, toast almonds at 375 for 10 minutes. Take almonds out of the oven and after 15 minutes is up for the peppers, broil the peppers for an additional 1.5
minutes. Roughly chop the peppers and almonds.
Heat the oil over medium-high heat in a large saucepan. Cook the couscous, stirring frequently, until golden, 4 to 5 minutes. Add 2 cups water 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 to 10 minutes. Set aside to cool slightly.
Mix together the spinach, tomatoes, cheese, peppers, corn, parsley, almonds and mint in a large bowl. Add the couscous and the dressing. Toss until all the ingredients are coated.