Wednesday, November 5, 2014

Israeli Couscous with Smoked Paprika and Feta

Sorry I haven't been around for a few days.  It's not that I haven't been cooking, it's just that I haven't been cooking anything good.  I tried a few new soups which didn't work out well enough to post, although one loaded baked potato soup was tasty with the addition of a bit of dried dill (it was just kinda gummy).

I picked up a couple of salads at Earthfare a few weeks ago that were really good.  I made a note of all of the ingredients and finally got around to trying one of them today.  And it came out wonderfully!   Of course, if something has smoked paprika in it, odds are I'm going to want more.

I could eat this for breakfast, lunch, dinner, or a snack.  Something great to have in the fridge for a quick bite.  The amounts are guestimates....adjust them to suit your tastes.  And if you're not sold on smoked paprika, try this.  It will win you over.


1 cup uncooked Israeli couscous
3 Tbsp crumbled feta cheese
6 grape tomatoes, halved lengthwise
1/4 -1/3 cup chopped roasted red pepper (1/2 or full red pepper, seeded, and broiled until skin is blistered.....put in plastic baggie for 5-10 minutes, peel burnt skin off and chop)
1/2 cup torn spinach
2 Tbsp sliced almonds
1 1/2 Tbsp EVOO
1 Tbsp white wine vinegar
1 tsp minced fresh garlic
1/2 tsp smoked paprika

Bring 1 1/4 cup of water to a boil.  Add couscous.  Lower heat to a simmer.  Cover and cook 8-10 minutes until al dente.

Mix together the dressing: EVOO, vinegar, garlic, paprika, S&P.   Whisk until emulsified.  Set aside.

Drain couscous if necessary.  Put into a mixing bowl, stir to cool.  Add cheese, tomatoes, roasted pepper, spinch, and almonds.  Mix together. Chill.  Dress with dressing at serving time (or dressing will absorb into the pasta).

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