Ingredients
1 tablespoon olive oil
1 1/3 cup pearl couscous
1 jar chargrilled red capsicum, chopped
2 cups baby spinach , chopped
1/2 cup fresh parsley, chopped
1/2 cup fresh mint chopped
1 cup slivered almonds
2 cups assorted baby tomatoes, different colors, sliced or quartered
150g feta crumbled
Dressing
1/3 cup mild olive oil
3 tablespoons smoked paprika
3 tablespoons white balsamic vinegar
1 tablespoon cracked black pepper
Pinch sea salt
In a jar or bowl mix all ingredients together and pour over your salad.
Method
In a frypan add the olive oil and couscous, stir on medium heat for 5 or 6 minutes until the couscous turns golden, stir constantly.
Add 2 cups of water and a pinch of salt and simmer for 5 minutes until the liquid has absorbed and the couscous is cooked. Remove from the heat and cool completely.
In a bowl mix all the herbs and capsicum and tomatoes, stir to combine then add the slivered almonds. Add the cooked couscous, I use my fingers to gently separate any clumps
Mix together then pour over the dressing. Mix to coat everything and serve.
Goes well with most meat and fish or a stand alone, its delish 🙌
