PAPRIKA CHICKEN & RICE BAKE RECIPE BY TASTY
Sometimes the best things come in one pot! This baked chicken and rice dish saves you the cleanup without skimping on flavor. After you quickly pan fry your seasoned chicken, remove it and cook garlic and onions in the leftover juices. Add rice and broth, cook everything, and top with the chicken before baking for another 35 minutes (optional: broil the chicken separately to get a crispier skin.) You'll be left with a mountain of food so delicious, you'll meal prep this super easy recipe at least once a week forever.
Provided by Claire Nolan
Categories Dinner
Yield 5 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400˚F (200˚C).
- In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
- On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over.
- Cook an additional 5-6 minutes to brown the other side and remove from the pot.
- Add the garlic and onions to the pot, and cook until the onions are transparent.
- Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
- Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.
- Bake for 35-40 minutes, or until the rice is fully cooked.
- NOTE: For a crispy skin, remove chicken thighs and broil.
- Enjoy!
Nutrition Facts : Calories 536 calories, Carbohydrate 47 grams, Fat 20 grams, Fiber 0 grams, Protein 36 grams, Sugar 3 grams
SOUR CREAM CHICKEN PAPRIKA
My father would make this when I was a child. When I make it now, it reminds me of home. It is a milk, rich and creamy recipe. My family's all time favorite! A one-skillet dish. Serve over hot cooked egg noodles or rice, if desired.
Provided by DEME
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- You can leave breasts whole or cut them up, whatever your preference. In a large skillet, heat oil over medium-high heat. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. Remove chicken from skillet and set aside.
- Using the same skillet, cook onion in butter until translucent but not brown, about 5 to 8 minutes. Season with paprika and salt. Pour chicken stock into the pan, and bring all to a boil. Reduce heat to simmer; mix flour with sour cream until smooth, then whisk into chicken stock. Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.
Nutrition Facts : Calories 363.4 calories, Carbohydrate 8.6 g, Cholesterol 104.9 mg, Fat 23.3 g, Fiber 2 g, Protein 30.1 g, SaturatedFat 11.3 g, Sodium 430.9 mg, Sugar 2.1 g
CHICKEN PAPRIKA
My whole family, full of picky eaters, loves this dish, and it's great for freezing and reheating on a cold day or for an easy dinner on cold nights. This dish comes out as more like a stew than a meat with a sauce. Serve over egg noodles or hot cooked rice. Goes great with fresh, crusty pumpernickel bread for hearty winter meal. Easy to make and can be kept on low heat on the stove for lengthy parties.
Provided by Khall88
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Mix flour, 2 tablespoons paprika, salt, and pepper on a shallow plate. Dip chicken pieces in mixture to coat.
- Heat vegetable oil in a heavy skillet over medium heat. Cook and stir chicken in hot oil until browned completely, about 5 minutes. Remove chicken with a slotted spoon to a bowl, reserving oil and drippings in skillet.
- Cook and stir onion and garlic in the reserved drippings until tender, about 5 minutes. Return chicken to the skillet. Pour chicken stock over the chicken mixture. Stir tomato paste into the chicken stock until integrated completely.
- Bring the chicken stock to a boil, reduce heat to medium-low, place a cover on the skillet, and cook at a simmer until the chicken is cooked through, 5 to 8 minutes.
- Whisk sour cream, 1 teaspoon paprika, and cornstarch together in a small bowl; stir into the chicken mixture and cook until hot, 2 to 3 minutes.
Nutrition Facts : Calories 169.8 calories, Carbohydrate 7.8 g, Cholesterol 42 mg, Fat 9.8 g, Fiber 1.2 g, Protein 13 g, SaturatedFat 4.5 g, Sodium 313.1 mg, Sugar 1.4 g
CREAMY PAPRIKA PORK
When I was little, I would often ask my mom to make "favorite meat." She knew I was requesting this homey pork recipe. It's been in my family for more than 30 years and it's still a favorite! -Alexandra Barnett, Forest, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Toss pork with flour and seasonings. In a large skillet, heat butter over medium heat; saute pork until lightly browned, 4-5 minutes., Add cream; bring to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until cream is slightly thickened, 5-7 minutes., Serve with noodles. If desired, sprinkle with parsley.
Nutrition Facts : Calories 320 calories, Fat 23g fat (14g saturated fat), Cholesterol 122mg cholesterol, Sodium 524mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein.
PAPRIKA CHICKEN
Chicken and paprika are considered an especially winning combination all over the world. This basic Paprika Chicken recipe is so easy, yet so good. Enjoy! Add chili powder or dried chives to the seasoning if desired.
Provided by Sue Primeau
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
- Place chicken breasts side by side in baking dish. Sprinkle to taste with ground black pepper, garlic powder, poultry seasoning, and paprika. Bake in the preheated oven for 40 to 50 minutes, until chicken is no longer pink inside and the juices run clear. Check often and add a little water if the chicken starts to stick to the dish.
Nutrition Facts : Calories 133.6 calories, Carbohydrate 0.8 g, Cholesterol 68.4 mg, Fat 1.6 g, Fiber 0.4 g, Protein 27.4 g, SaturatedFat 0.4 g, Sodium 77.1 mg, Sugar 0.1 g
ROASTED MACKEREL WITH GARLIC AND PAPRIKA
Provided by Gordon Ramsay
Categories Fish Garlic Potato Roast Dinner Seafood Paprika Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 400°F.
- 2. Put the garlic and paprika into a mortar, add the salt, and pound to a smooth paste. Add a few drops of olive oil, then rub the flesh side of the mackerel fillets with the paste and set aside.
- 3. Make the vinaigrette. Put all the ingredients into a small bowl and whisk together with a fork. Season with salt and pepper to taste.
- 4. Line a baking sheet with parchment paper and brush lightly with olive oil. Lay the mackerel fillets skin side up on the paper and season the skin with sea salt. Roast for 8-10 minutes until the skin is crisp and the fish is cooked through. Remove from the oven and leave to rest.
- 5. Meanwhile, boil the potatoes in a large pan of salted water for about 15 minutes until tender, then drain. Return to the pan with 1 tablespoon of olive oil. Crush lightly with the back of a fork, then add the scallions and stir to combine. Season with salt, then add a couple of tablespoons of the vinaigrette.
- 6. Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining vinaigrette.
PAPRIKA PORK
This superhealthy pork one-pot is a midweek miracle. Serve with rice or noodles for an everyday favourite
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 9
Steps:
- Heat the oil in a large pan, tip in the onions and cook for 10 mins until soft and golden. Add the pork and mushrooms and cook on a high heat for 3-4 mins until browned. Add the paprika and cook for 1 min more.
- Stir in the tomato purée, then pour on the stock and simmer for 5-8 mins until the pork is cooked through. Finally, mix in the soured cream and some seasoning. Serve with egg noodles, tagliatelle or rice, and an extra dollop of soured cream, if you like.
Nutrition Facts : Calories 257 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 0.35 milligram of sodium
PAPRIKA CHICKEN
My family has always enjoyed this dish. Mushrooms and red and green peppers add color and flavor to the chicken pieces in a creamy paprika sauce. Served over noodles, it looks and tastes delicious. -Adeline Piscitelli, Sayreville, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 4-6 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven over medium heat, brown chicken in oil and butter; remove chicken. Discard all but 3 tablespoons drippings. Saute mushrooms, onion and peppers in the drippings until crisp-tender, about 2-3 minutes. , Stir in flour until smooth. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in tomato paste, paprika, salt and pepper. , Return chicken to pan; bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until chicken juices run clear. Remove chicken to a platter of noodles; keep warm. , Add sour cream to sauce; stir until smooth (do not boil). Spoon over chicken and noodles.
Nutrition Facts :
BEEF PAPRIKA
"My husband, Don, and I loved this savory dish when we first sampled it at a party," notes Nancy Nielsen of Orange, Connecticut. "Of course, I had to have the recipe, which I have downsized to serve just the two of us. This hearty entree featuring tender beef is one of our favorites."
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, brown beef in oil on all sides. Add onion; cook until onion is tender. Add garlic; cook 1 minute longer. Add 1/2 cup of water, ketchup, brown sugar, paprika, Worcestershire sauce, salt, mustard and cayenne; mix well. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until beef is tender., Combine flour and remaining water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles.
Nutrition Facts : Calories 359 calories, Fat 17g fat (5g saturated fat), Cholesterol 106mg cholesterol, Sodium 1054mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 1g fiber), Protein 34g protein.
BRILLIANT POTATOES WITH PAPRIKA AND CARAMELIZED ONIONS
I love potatoes in all forms, but this is my all time favorite. I have been making it since I was a teenager, and everyone in the family always requests it when I make dinner. I have shortened the prep time using canned, whole, white potatoes, instead of boiling my own. The results are just as delicious. If you are opposed to canned potatoes, use fresh, boiled potatoes. These potatoes make fantastic leftovers too! This is the first time I have ever given out the recipe. I hope you all enjoy it as much as we do!
Provided by Gwenn Weiss
Categories Side Dish Potato Side Dish Recipes
Time 1h10m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
- Heat the canola oil in a large skillet over medium heat, then stir in the Vidalia onion. Cook and stir until the onion has softened and turned deep brown, 10 to 15 minutes. While the onions are caramelizing, toss the drained potatoes with the olive oil in a large bowl. Season with garlic salt, garlic powder, dried minced garlic, and black pepper; toss until well coated, then pour into the prepared baking dish, and spread into a single layer.
- Sprinkle the caramelized onions on top of the potatoes, then dot the top of the dish with the room temperature butter, and sprinkle with paprika. Bake uncovered in the preheated oven until the outsides of the potatoes are crisp, 45 to 55 minutes.
Nutrition Facts : Calories 265.2 calories, Carbohydrate 24.9 g, Cholesterol 24.4 mg, Fat 17.9 g, Fiber 4.2 g, Protein 3.2 g, SaturatedFat 6.8 g, Sodium 598.4 mg, Sugar 2.9 g
ROAST CHICKEN BREASTS WITH GARBANZO BEANS, TOMATOES, AND PAPRIKA
Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in a pita bread and top with the yogurt sauce.
Provided by Bon Appétit Test Kitchen
Categories Sandwich Chicken Tomato Roast Kid-Friendly Quick & Easy High Fiber Dinner Chickpea Fall Spring Winter Family Reunion Healthy Potluck Bon Appétit Quick and Healthy Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.
- Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.
- *Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.
GRILLED TILAPIA WITH SMOKED PAPRIKA
Steps:
- Combine olive oil, paprika, garlic powder, salt, and black pepper in a small bowl; stir well. Brush oil mixture evenly over tilapia fillets.
- Heat a large nonstick grill pan over medium-high heat; grease with cooking spray. Grill fish until it flakes easily with a fork, about 4 minutes per side.
Nutrition Facts : Calories 263.5 calories, Carbohydrate 1.3 g, Cholesterol 61.6 mg, Fat 12.5 g, Fiber 0.6 g, Protein 34.8 g, SaturatedFat 1.9 g, Sodium 367.2 mg, Sugar 0.3 g
MARY'S PAPRIKA PORK IN A POT
Delicious and simple paprika pork dish, easy to make, great for home freezing
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Supper
Time 1h
Number Of Ingredients 5
Steps:
- Heat 2 tbsp oil in a pan add the onions and fry for 10-15 minutes, stirring occasionally until softened and lightly coloured.
- Cut the pork into sizeable chunks, then add to the pan and stir over a fairly high heat to seal and brown them all over. Stir in the paprika, cook briefly, then add the stock and bring to the boil.
- Cover and cook for 30-35 minutes, until the pork is tender. Stir in the crème fraîche and simmer for a further 2 minutes. (You can prepare the dish to this point up to 2 days ahead or freeze for up to 3 months.) If you have a few chives or a bit of parsley handy, snip this over the pork before serving with rice and a green vegetable - broccoli or stir-fried cabbage make the perfect accompaniment to this simple but delicious dish.
Nutrition Facts : Calories 357 calories, Fat 18.7 grams fat, SaturatedFat 7.6 grams saturated fat, Carbohydrate 11.3 grams carbohydrates, Fiber 1.3 grams fiber, Protein 36.5 grams protein, Sodium 0.52 milligram of sodium
PAPRIKA POTATOES
These tasty potatoes are golden and crusty on the outside and tender on the inside. I've served them with many kinds of meat. When a meal needs a comforting, homey touch, I whip up a batch. -Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4-6 servings.
Number Of Ingredients 3
Steps:
- In a large skillet, slowly saute potatoes in butter until golden brown, about 10-15 minutes. Sprinkle with paprika.
Nutrition Facts : Calories 245 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 73mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.
BROILED PAPRIKA AND LEMON-PEPPER CHICKEN BREASTS
The great blend of spices on these broiled chicken breasts has a wonderful flavor and pairs well with many vegetable side dishes.
Provided by StephanieLyn
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Broiled
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a broiler pan with 1/2 tablespoon olive oil.
- Rinse chicken breasts and pat dry. Brush with remaining olive oil until coated. Sprinkle each piece evenly on both sides with paprika, lemon-pepper, and salt. Place on the prepared broiler pan, sprinkle garlic over top, and sprinkle onions around the base of the chicken, with several smaller pieces on top.
- Cook under the preheated broiler for 5 minutes. Flip and continue to cook, checking often, until no longer pink in the center and the juices run clear, 5 to 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 316.2 calories, Carbohydrate 8 g, Cholesterol 64.6 mg, Fat 20.6 g, Fiber 3.2 g, Protein 25.2 g, SaturatedFat 3.3 g, Sodium 3632.8 mg, Sugar 2.2 g
CHICKEN WITH PAPRIKA CREAM
"Chicken with Paprika Cream is quick to make when you buy boned and skinned chicken breasts," notes Marilou Robinson of Portland, Oregon. "Serving it over rice lets you get every last bit of the tasty paprika cream."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, brown chicken in 1 tablespoon butter and oil over medium heat. Cover and cook for 5-7 minutes or until a thermometer reads 170°. Remove chicken; keep warm., In same skillet, saute onions until tender. Reduce heat to medium. Add paprika and remaining butter; heat until butter is melted. Stir in cream, salt and pepper; cook and stir until sauce is thickened, about 4 minutes. Serve with chicken and rice. Garnish with onions if desired.
Nutrition Facts :
CHICKEN PAPRIKA
Provided by Food Network
Categories main-dish
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 33
Steps:
- Cut each chicken breast into 3 pieces. Season with salt, pepper and 1 tablespoon of paprika. Lightly coat with flour. In a braising pan, heat peanut oil. Sear chicken pieces until brown on all sides. Remove the chicken from the pan and place in a tray.
- Add onions to the pan and saute for 5 minutes until golden brown. Add the garlic and cumin seeds. Cook 1 more minute. Add the tomato paste, tomato, and remaining 2 tablespoons of paprika. Stir until well blended. Add the marjoram, thyme and bay leaf. Deglaze with the vinegar and wine. Add chicken stock. Season with salt and pepper. Bring to a boil. Add the reserved chicken pieces and cover with a piece of vented parchment paper. Simmer for 20 minutes. Add cream and continue to simmer another 10 minutes or until the chicken is tender.
- Transfer chicken to a saute pan. Pour sauce and 1 roasted pepper in a blender. Process to a puree. Taste and adjust seasoning. Pour sauce over chicken. Reheat until warm. Garnish with pepper strips, minced parsley and creme fraiche.
- Preheat the oven to 250 degrees F.
- In a saute pan, over medium high heat, melt the butter. Cook the garlic and onions until translucent. Do not allow to develop color.
- Cut the bread into 1/2-inch cubes. Place in a baking sheet and bake in the oven to dry, about 20 minutes. Do not allow to develop color. Transfer to a large mixing bowl. Pour the onion mixture all over the bread. Add the thyme, chives, parsley and flour. Toss to evenly distribute the herbs with the bread and flour.
- In a small bowl, combine the egg and milk. Add to the bread mixture. Season with salt, pepper and nutmeg, to taste.
- Divide the mixture into 6 portions. Wrap each portion in plastic wrap, roll and secure the ends, shaping like a large sausage. Wrap with a layer of aluminum foil.
- Prepare a steamer. Add wrapped dumplings to the steamer and steam for about 20 minutes. Remove from the pot and unwrap. Slice into 1-inch disks.
- Yield: 6 servings
PAPRIKA CHICKEN
Provided by Trisha Yearwood
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Combine 1 cup of the flour, 1 tablespoon of the marjoram, 1 teaspoon of the paprika and some salt and black pepper in a low-sided dish. Stir until blended.
- Heat a large Dutch oven over medium-high heat; add the butter and oil. Heat until the butter has melted and the oil is shiny.
- Sprinkle the chicken all over with salt and black pepper. Next, dredge the chicken in the seasoned flour on all sides. Shake to remove excess flour before placing the chicken into the hot pot. Working in batches if necessary, sear the chicken on both sides until golden brown, about 4 minutes per side. Remove the chicken to a plate and set aside.
- Add the onions to the pot and reduce the heat to medium. Sprinkle with the sugar and some salt and black pepper. Cook, stirring occasionally, until the onions have softened and turned golden, about 12 minutes. Add the garlic and bell peppers and cook for 1 minute more. Add the tomato paste, chicken broth, red pepper flakes and the remaining 1 tablespoon marjoram and 2 teaspoons sweet paprika; stir to combine.
- Place the chicken back in the pot, nestling it in the sauce. Reduce the heat to low and simmer, covered, until the chicken is very tender and reaches an internal temperature of 165 degrees F, about 50 minutes.
- Remove the chicken to a serving dish. Mix the sour cream with the remaining 2 tablespoons flour in a medium bowl. Stir the mixture into the sauce.
- Pour the sauce over the chicken and sprinkle generously with dill.
SMOKED PAPRIKA GOULASH FOR THE SLOW COOKER
This is a very rich and flavorful beef dish with a thick, red, smoky tasting sauce. Great for making a day ahead and reheating. Instead of noodles, you can serve over rice or potatoes.
Provided by Tara Jill Emerson
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Yield 8
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir onions until they soften and begin to brown at the edges, 8 to 10 minutes. Add the garlic and cook for one minute. Transfer mixture to a slow cooker. Cover and set cooker to Low.
- Mix together paprika, salt, and pepper in a large bowl. Toss the meat cubes in the paprika mixture until evenly coated.
- Heat one tablespoon of the oil in the skillet over medium-high heat. Put a third of the beef cubes into the skillet and cook until nicely browned on all sides. Transfer to the slow cooker. Pour 2 tablespoons of water into the skillet and scrape the browned bits from the pan; pour liquid into the slow cooker. This prevents the paprika from burning when you brown the next batches of beef. Add another tablespoon of oil to the skillet and cook the next batch the same way; repeat for the third batch.
- Stir the tomato paste and the rest of the water into the slow cooker; cover. Cook on High for 4 to 5 hours (or on Low for 6 to 9 hours).
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles, and cook uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain.
- Serve goulash over noodles with a dollop of sour cream and a sprig of parsley.
Nutrition Facts : Calories 642.5 calories, Carbohydrate 38 g, Cholesterol 182.4 mg, Fat 28 g, Fiber 4.5 g, Protein 59.1 g, SaturatedFat 9.5 g, Sodium 795.3 mg, Sugar 5.3 g
ISRAELI COUSCOUS SALAD WITH SMOKED PAPRIKA
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the dressing: Whisk the oil, vinegar, paprika, salt and pepper in a small bowl until smooth.
- For the couscous: Heat the oil over medium-high heat in a large saucepan. Cook the couscous, stirring frequently, until golden, 4 to 5 minutes. Add 2 cups water and the salt and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the couscous is just tender and the liquid is absorbed, 9 to 10 minutes. Set aside to cool slightly.
- Mix together the spinach, tomatoes, cheese, peppers, parsley, almonds and mint in a large bowl. Add the couscous and the dressing. Toss until all the ingredients are coated. Transfer to a large serving bowl and serve.
Nutrition Facts : Calories 353, Fat 23 grams, SaturatedFat 5 grams, Cholesterol 17 milligrams, Sodium 796 milligrams, Carbohydrate 33 grams, Fiber 7 grams, Protein 9 grams, Sugar 2 grams
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