Cucumber Tomato Couscous Salad

Serves: 6 to 8

2 tablespoons olive oil
1 yellow onion, diced
1 bulb fennel, diced
2 tablespoons garlic, diced
1 teaspoon smoked paprika
1 teaspoon ground oregano
1 ½ cups water
½ cup white wine
2 cups Israeli couscous (also called Middle Eastern couscous)

For the salad:
1 English cucumber, peeled, cut in half lengthwise and sliced into half-moons
2 cups grape tomatoes, sliced in half
1 cup vinaigrette (see recipe below)

In a large pot, combine the olive oil, onion, fennel, garlic and other spices. Sauté over medium heat until tender, about five minutes.

Add white wine and continue cooking over medium heat to reduce, about three to five minutes, until most of the liquid is gone. Add water and bring to a boil.

Add the couscous and reduce heat to medium-low, stirring occasionally until the liquid has evaporated, about five minutes. Remove from heat and cover, fluffing the couscous with a fork or whisk every few minutes until it is just warm to the touch. Add the dressing, cucumber and tomatoes and chill for at least an hour before serving; overnight is even better. Salad can be kept refrigerated for up to 3 days.


½ cup extra virgin olive oil
½ cup red wine vinegar
1 teaspoon smoked paprika
1 teaspoon ground oregano
Salt and pepper to taste

Mix all ingredients in a large bowl until combined. Toss with warm couscous, cucumbers and tomatoes if using immediately, or refrigerate for up to one week until ready to use.

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