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Parve
Easy
6 Servings
Allergens 
40 Minutes
Diets
I have served this delicious salad at a buffet brunch and just as easily as a side with brisket and roast chicken on Shabbat. It is very versatile.
1/3 cup Tuscanini Olive Oil
2 tablespoons white balsamic vinegar
1 and 1/2 teaspoons Pereg Smoked Paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 tablespoon olive oil
1 and 1/3 cups Gefen Israeli Couscous
1/2 teaspoon kosher salt
2 cups packed baby spinach, torn
12 ounces grape tomatoes
1 cup chopped red pepper
1/2 cup chopped flat leaf parsley
1/3 cup slivered almonds
1/4 cup chopped fresh mint
freshly ground pepper, to taste
Whisk dressing ingredients together until smooth and put aside.
Heat oil over medium-high heat in a large saucepan. Cook couscous, stirring gently, until golden, approximately four to five minutes. Add two cups water and salt and bring to a boil. Reduce heat to medium low. Cover and simmer until couscous is tender and the liquid is absorbed. Set aside to cool slightly.
Mix together spinach, tomatoes, peppers, parsley, almonds and mint in a large bowl. Add the couscous and dressing. Toss gently until well-coated.
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