Makes: 6 servings | Prep: 30 minutes | Cook: 15 minutes | Total: 45 minutes

Ingredients, Dressing:
• 1/3 cup extra virgin olive oil

• 2 tablespoons white balsamic vinegar

• 1 1/2 teaspoons smoked paprika

• 1 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 1/4 teaspoon salt

• 1/8 teaspoon freshly ground black pepper

Ingredients, Couscous:

• 1 tablespoon extra virgin olive oil

• 1 1/3 cups (8 oz) Israeli (pearl) couscous

• 1/2 teaspoon salt

• 2 cups packed baby spinach leaves, coarsely chopped

• 12 oz grape tomatoes, halved, about 2 cups

• 4 oz (about 1 cup) feta, coarsely crumbled or chopped into 1/2 inch pieces

• 1 cup jarred (or fresh) red bell peppers, drained and coarsely chopped

• 1/2 cup chopped fresh flat-leaf parsley

• 1/3 cup slivered almonds, toasted

• 1/4 cup chopped fresh mint

• Salt and freshly ground black pepper to taste

Directions:

1. For the dressing: whisk the oil, vinegar, paprika, salt and pepper in a small bowl until smooth.

2. For the couscous: heat the oil over medium-high heat in a large saucepan. Cook the couscous, stirring frequently, until golden, 4-5 minutes. Add 2 cups water and the salt 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.

3. Mix together the spinach, tomatoes, cheese, peppers, parsley, almonds, and mint in a large bowl. Add the couscous and the dressing. Toss until all the ingredients are coated. Transfer to a large serving bowl and serve.