Garden Couscous Salad With Smoked Paprika Vinairgrette

• 8 ounce (or 1 package) of !00% whole wheat couscous, preferably by archer farms
• 2 cup fresh baby spinach, stems removed
• 1 pint grape tomatoes
• 1/2 cup crumbled feta cheese
• 1/2 cup slivered almonds, toasted, preferably by market pantry
• 2 tablespoon minced fresh basil
• 1/2 cup sun-dried tomato vinaigrette, preferably by archer farms
• 1/2 teaspoon smoked paprika

1. Cook couscous according to the package directions. Cool slightly.
2. Toss couscous, spinach, tomatoes, feta, almonds, and basil in a large bowl. Whisk vinaigrette and paprika in a small bowl, then toss with couscous mixture. Serve at room temperature or refrigerate until until serving.