Greek-Style Couscous Salad

Ingredients

• ½ cups Extra Virgin Olive Oil Plus 1 Tablespoon
• 2 cups Israeli-style Couscous
• 2-½ cups Water
• 1 teaspoon Kosher Salt
• 3 Tablespoons White Balsamic Vinegar
• 1 teaspoon Sea Salt Plus Extra To Taste
• ½ teaspoons Freshly Ground Pepper Plus Extra To Taste
• ¼ teaspoons Cayenne Pepper
• 1 teaspoon Smoked Hungarian Paprika
• 1 whole Small Cucumber, Diced
• 1 cup Yellow Grape Tomatoes, Sliced In Half
• 1 cup Red Grape Tomatoes, Sliced In Half
• 1 whole Small Red Onion, Diced
• 1 Tablespoon Fresh Oregano Leaves, Finely Chopped
• 8 ounces, weight Feta Cheese, Cubed
• ½ cups Sliced Almonds

Preparation Instructions

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.