I've never been a particular Giada fan--we have disparate opinions on eating meat and frying things, among other points of culinary contention--but this recipe I absolutely had to make. I love Mediterranean salads in general, and this one made use of two of my favorite ingredients: smoked paprika and Israeli couscous, also known as ptitim.
For the most part, I made the salad as written--but I couldn't help making a few little changes:
- more spinach (and as you can see, the salad still isn't all that green)
- fewer cherry tomatoes (just not crazy about them)
- half as much cheese (it's a salad, after all)
- a can of rinsed and drained garbanzo beans (for extra protein and tastiness)
- whole wheat couscous rather than white (since I had some on hand, and since I prefer the flavor)
The finished product was wonderful, savory and smoky and sweet. I think the salad could use a little kick to balance out the two types of sweet pepper (roasted and paprika), so next time I'll add a pinch of cayenne, or maybe some Aleppo pepper, but there will definitely be a next time.