Greek-Style Couscous Salad

In a saucepan, heat a tablespoon of extra virgin olive oil over medium high heat. Add the couscous and cook until slightly brown, about 5 minutes. Add the water and the kosher salt and bring to a boil. Lower the heat to a simmer, cover and cook for about 10 minutes or until all the water is absorbed and the couscous is al dente. Remove from heat, and set aside to cool.

In a small bowl, whisk together the remaining ½ cup of oil, balsamic vinegar, 1 teaspoon sea salt, ½ teaspoon ground pepper, cayenne and paprika until smooth. Set aside.

In a large bowl combine the cooked couscous, dressing, cucumber, tomatoes, red onion, oregano, feta and almonds. Toss to combine and adjust seasoning to taste by adding salt and/or more pepper.

Refrigerate for at least an hour to allow the flavors to meld and serve cold.