Smoky Israeli Couscous Salad
Salads, Sides
Date: October 26, 2016
  • Dressing:
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 1½ teaspoons smoked paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • Couscous:
  • 1 tablespoon extra-virgin olive oil
  • 1 1/3 cups (8 ounces) Israeli couscous
  • ½ teaspoon kosher salt
  • 2 cups packed baby spinach leaves, chopped coarse
  • 12 ounces grape or cherry tomatoes
  • 4 ounces feta, coarsely crumbled into 1/2" pieces
  • 1 cup red bell pepper, drained, chopped coarse
  • ½ cup chopped fresh flat-leaf parsley
  • 1/3 cup slivered almonds, toasted
  • ¼ cup chopped fresh mint
  • Kosher salt and freshly ground black pepper
Preparation Steps:
  1. For the dressing (Use Step 2):
  2. Whisk the oil, vinegar, paprika, salt and pepper in a small bowl until smooth.
  3. For the Couscous (Use Steps 4 - 11)
  4. Heat the oil over medium-high heat in a large saucepan, cook the couscous, stirring frequently, until golden, 4 to 5 minutes.
  5. Add 2 cups water and the salt and bring to a boil.
  6. Reduce heat to medium-low. Cover and simmer until the couscous is just tender and the liquid is absorbed, 9 to 10 minutes.
  7. Set aside to cool slightly.
  8. Mix together the spinach, tomatoes, cheese, jarred peppers, parsley, almonds and mint in a large bowl.
  9. Add the couscous and the dressing.
  10. Toss until all the ingredients are coated.
  11. Transfer to a large serving bowl and serve.

Note: Recipe courtesy of Giada De Laurentiis

Whisk Kitchen | A Community of Cooks

“I think cooking and food is something that unites everybody. Being able to share that with our friends and our neighbors people that we meet here in the store is something that really, really makes us feel like we are sharing our passion. Diane and I started this business with the idea of building a community of cooks but the true test of that is does the community build on itself and take a new life of its own? And that's really what's happened We've got the community of chefs and that's profession based and they cook in a restaurant Then we've got assistants who help out in the kitchen passionate cooks, people who just love to be around the kitchen. Our customers are a big community. We try to bring people into the store we try to educate them, entertain them, and inspire them. It's the sharing of the food and the technique and the skills that makes it so delightful. Whether it is sharing through a class, a party. Sharing tools that can make cooking more fun, easier. There is no other cooking store that has the inventory that they have. I get the expert advice as well as the product I'm looking for. This store is built with over 15,000 different, unique items. and all of those tools have a purpose. We've got the tool that will provide value, and also help them accomplish whatever they want to accomplish. When students come in for our classes they can expect great training, technique, fun, and a party! But they can pick and choose what they want We have some students that come in so they can up their game We've got other students who might come in for a Friday or Saturday night They're getting a show, they are getting technical training but they sit back, relax, sip on a glass of wine and it's their choice how much they participate. I love that look on a persons face when they go "oh my gosh, I can't wait to go home and try this out" Literally, cooking changes the chemical compounds in food Figuratively, cooking changes the way you eat, it changes the way people interact together, and it changes your experience. It's in that process, where you're sitting together, you're cooking you're learning about what's being cooked, but really what's happening is you're starting to talk about life stories. It's through those life stories that you end up getting enriched yourself because it just broadens your experience Everyone has to sustain themselves and if we can do it together in the kitchen it's something that we really want to nurture in our community. We are really, truly a community of cooks and people love it.”