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A cold pasta salad can go a long way. This Greek-style couscous salad is perfect for any time of year, especially summertime!
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.
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