Israeli Couscous Summer Salad

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Serves 8
Ingredients:

• 1 tbs. olive oil
• 1 1/3 cups Israeli couscous
• 2 cups water
• Pinch of salt
• 1 container of grape tomatoes, halved
• 1 English cucumber, cut lengthwise and then in moon shaped slices
• 1/3 cup slivered almonds
• 2 cups baby spinach leaves, torn with your hands
• 2 handfuls of fresh parsley, chopped
• 1 handful of fresh mint, chopped

Dressing:

• 1/3 cup olive oil
• 2 tbs. white balsamic vinegar
• 1 1/2 tsp. smoked paprika
• Salt and pepper, to taste

Directions:
To make the couscous: Heat the oil over medium high heat in a large saucepan. When warm, add the couscous, stir frequently until the couscous is golden, approx. 4- 5 minutes. Add the water with the salt an bring to a boil. Reduce the heat to low, stir and then cover and simmer for about 10 minutes until the couscous is tender and the liquid is absorbed. Remove from the burner; take off the cover, stir and let cool.

Whisk the olive oil, white balsamic vinegar, smoked paprika and salt and pepper in a small bowl.

Mix together the tomatoes, English cucumber, almonds, and cooled couscous in a large bowl. Add the baby spinach, herbs and then toss well with the dressing. Can be made in advance and stored in the fridge until ready to use.