Servings: 8

Dressing: subheading: Dressing:
1/3 cup extra-virgin olive oil ⅓ cup extra-virgin olive oil
2 tablespoons lemon juice 2 tablespoons lemon juice
1 1/2 teaspoons smoked paprika 1 ½ teaspoons smoked paprika
1 teaspoon kosher salt 1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper ½ teaspoon freshly ground black pepper
Couscous: subheading: Couscous:
1 tablespoon extra-virgin olive oil 1 tablespoon extra-virgin olive oil
8 ounces/225 g (1 1/3 cups) Israeli couscous (also called pearl couscous or maftoul) 8 ounces/225 g (1 ⅓ cups) Israeli couscous (also called pearl couscous or maftoul)
1/2 teaspoon kosher salt ½ teaspoon kosher salt
2 cups packed baby spinach leaves, coarsely chopped (or rocket) 2 cups packed baby spinach leaves, coarsely chopped (or rocket)
12 ounces/350 g (about 2 cups) grape tomatoes, cherry or baby plum tomatoes, halved 12 ounces/350 g (about 2 cups) grape tomatoes, cherry or baby plum tomatoes, halved
4 ounces (about 1 cup) feta, coarsely crumbled or chopped into 1/2-inch pieces 4 ounces (about 1 cup) feta, coarsely crumbled or chopped into ½-inch pieces
1 red or yellow pepper, chopped 1 red or yellow pepper, chopped
1/2 cup chopped fresh flat-leaf parsley ½ cup chopped fresh flat-leaf parsley
1/3 cup pine nuts, raw or toasted ⅓ cup pine nuts, raw or toasted
1/4 cup chopped fresh mint (or parsley, cilantro, basil or mix of herbs) ¼ cup chopped fresh mint (or parsley, cilantro, basil or mix of herbs)
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper

Heat the oil over medium-high heat in a large saucepan. Saute the couscous, stirring constantly, 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.
While the couscous is simmering, whisk the oil, lemon juice, paprika, salt and pepper in a small bowl until smooth. Set aside.
Put the couscous in a large bowl, toss with the dressing until well coated. Gently mix in the remaining ingredients, until evenly distributed. Refrigerate until ready to serve. Good cold or at room temperature.

Better the second day.  Better the second day.
If making ahead, add the spinach/rocket just before serving.  If making ahead, add the spinach/rocket just before serving.
You can also add the zest from the lemon (finely chopped).  You can also add the zest from the lemon (finely chopped).
I use a mix of hot and sweet smoked paprika.  I use a mix of hot and sweet smoked paprika.