Couscous Salad with Smoked Paprika

Posted on May 04, 2015 by Anne Milneck | 0 comments

In terms of customer favorites in the store, Smoked Hot Paprika is definitely a frontrunner. So many customers have commented that they were unsure of how they would use it. But once they got it home, they can't figure out how they DON'T use it! It's great as a rub for chicken or salmon. It's a must in a southwestern soup or stew. It's that finishing touch in your custom grilling rub. And it's excellent in this dish. Such amazing, complex flavors.

Adapted from Food Network

Ingredients for the Vinaigrette:

1/3 cup Arbequina Extra Virgin Olive Oil

2 Tbl Champagne Pear White Balsamic

1-1/2 tsp Smoked Hot Paprika

1 tsp salt

1/4 tsp freshly ground black pepper

Ingredients for the Couscous salad:

1 Tbl Arbequina Extra Virgin Olive Oil

1-1/3 cups Pearl couscous

1/2 tsp salt

1 cup packed baby spinach leaves, coarsely chopped

1 cup packed arugula, coarsely chopped

12 oz grape tomatoes, cherry tomatoes or baby heirloom tomatoes, halved (about 2 cups)

1/2 cup cubed mozzarella (or pearls)

1/2 cup chopped fresh flat-leaf parsley

1/3 cup slivered almonds, toasted

Salt and freshly ground pepper to taste

Directions:

For the dressing: whisk the Arbequina Extra Virgin Olive Oil, Champagne Pear Balsamic, Smoked Hot Paprika, salt and pepper in a small bowl until smooth.

For the couscous: Heat the Arbequina Extra Virgin Olive Oil over medium heat in a saucepan. Cook the couscous, stirring frequently, until golden, 4-5 minutes. Add 2 cups water and salt and bring to a boil. Reduce heat to a simmer and cover. Simmer the couscous until just tnder and the liquid is absorbed, about 9-10 minutes. Set aside to cool.

In a large bowl, mix together the spinach, arugula, tomatoes, mozzarella, parsley and almonds. Add the cooled couscous and the vinaigrette. Toss until all the ingredients are well combined and the couscous is coated. Taste and adjust the salt and pepper.


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