Kumato® Israeli Couscous Salad with Smoked Paprika Vinaigrette

Serves

4

Prep Mins

15

Cooking Mins

10

Ingredients

  • 4 Kumato® tomatoes, sliced into wedges
  • 1 cup dry Israeli (or pearl) couscous
  • 2 cups baby spinach
  • ½ cup Kalamata olives, pitted and halved lengthwise
  • ½ cup crumbled feta cheese

Smoked Paprika Vinaigrette Ingredients

  • ¼ cup red wine vinegar
  • 1 Tbsp honey
  • ½ tsp smoked paprika
  • 1 small garlic clove, finely minced
  • 1 tsp fresh lemon juice
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ cup extra-virgin olive oil

Directions

  • Cook the Israeli couscous to the package directions until al dente. Drain and set aside to cool slightly.
  • Add baby spinach and Kalamata olives into a large bowl followed by cooked Israeli couscous.
  • Drizzle with ⅓ cup of the smoked paprika vinaigrette and toss gently to combine. Transfer to a serving platter.
  • Top salad with tomatoes and crumbled feta. Drizzle with an additional spoonful of the smoked paprika vinaigrette.

Smoked Paprika Vinaigrette Directions

  • In a medium bowl, whisk together the red wine vinegar, honey, smoked paprika, garlic, lemon juice, salt and black pepper.
  • Slowly stream in the extra-virgin olive oil while whisking continuously.
  • Pour the vinaigrette into an airtight container and refrigerate until ready to use.

Kumato® is a registered trademark of a Syngenta Group Company.

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