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Israeli Couscous Salad with Smoked Paprika & Salmon

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4
Author Emily @ Zen & Spice

Ingredients

Dressing

  • 1/8 cup extra virgin olive oil
  • 1 Tbsp balsamic vinegar
  • 1 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper

Fish

  • 2 small salmon filets

Couscous

  • 2 tsp extra virgin olive oil
  • 1 cup Israeli couscous
  • 1/2 tsp kosher salt
  • 2 cups packed baby spinach chopped
  • 1 small jar roasted red bell pepper chopped (about 1 1/4 cups)
  • 4 oz fresh mozzarella diced
  • 1/4 cup flat leaf parsley chopped
  • 1/4 cup slivered almonds
  • 1/8 tsp dried mint
  • kosher salt and freshly ground black pepper

Instructions

  1. For the dressing: whisk together the oil, vinegar, paprika, salt and pepper.
  2. For the salmon: Lightly brush a little of the dressing onto the top of the salmon. Place on a foiled baking sheet and broil for 5-7 minutes until the salmon is flaky.
  3. For the couscous: Heat the oil in a large saucepan over medium heat. Add the couscous. Cook, stirring frequently, until couscous is golden, about 4 minutes.
  4. Add 1 3/4 cup water and the salt and bring to a boil. Reduce to low and cover/simmer until the couscous is tender and the liquid is absorbed, about 12-13 minutes. Set aside to cool.
  5. In a large bowl, combine together the spinach, cheese, peppers, parsley, almonds and mint. Add the couscous and dressing. Toss until coated.
  6. Serve warm alongside the salmon or refrigerate and serve as a cold pasta salad!

Recipe Notes

You could flake the salmon and mix into the salad as well!

Adapted from Giada De Laurentiis