Israeli couscous salad

I made this one for Sunday night dinner after a long weekend of eating because I wanted something light and filling (and easy to make). My husband loved it and even asked to take the leftovers to work the next day. I did add some mozarella on top and avocado which was really delicious. It’s definitely a nice a side dish for a weekly dinner or an easy lunch if you combine with cheese and few slices of avocado. 

  • 1 cup of Israeli couscous 
  • 1/4 cup of roasted red peppers
  • 1/4 cup grape tomatoes sliced in half 
  • 1/4 cup fresh spinach leaves chopped
  • 3 tbsp olive oil 
  • 1 tbsp balsamic vinegar 
  • Salt pepper smoked paprika 
  • Parsley 
  • Mint 

Boil one cup of Israeli couscous with one tbsp of olive oil and a pinch of salt. Preparing the dressing. In a large mixing bowl, add the couscous, tomatoes, spinach, parsley and mint. Pour the dressing over and mix. Scoop half an avocado and fill with the couscous.