Jeweled Couscous

By • October 2, 2009 • 5 Comments

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Author Notes: This is a recipe which came into being as a result of a last minute pantry search during a Moroccan themed dinner we hosted a few years ago. The sweet and hot paprika create a synergy of tastes which remains a bit of a mystery while you are eating this dish. The chicken broth adds another element of earthy flavour to the couscous. It's particularly good eaten the next day cold with some grilled chicken.shayma

Serves 4

  • 3 cups organic chicken broth
  • 2 cups couscous
  • 1/2 cup sundried tomatoes, packed in oil, julienned.
  • 1/4 cup pignolia nuts
  • 1/2 teaspoon hot smoked paprika
  • 1/2 teaspoon sweet smoked paprika
  • 1 tin (15 oz) garbanzo beans, washed, water discarded
  • 1/2 cup Kalamatas, pitted, chopped
  • 1/2 cup sultanas or Sundarkhani raisins (Persian)
  • salt to taste
  • premium olive oil
  • 1 tablespoon Italian flat leaf parsely, leaves only
  1. Boil 3 cups of chicken broth. Place couscous in a large bowl, pour the boiling chicken broth over it, and cover immediately with a plate (I try not to use plastic wrap with hot items).
  2. Allow the couscous to swell in its own steam, for 7 minutes. Uncover and fluff the couscous lightly with a fork.
  3. Toss the couscous with the sundried tomatoes, garbanzo beans, pignolia nuts, both types of paprika, olives and sultanas/Sundarkhanis.
  4. Add glugs of your favourite olive oil & salt to taste. Toss lightly with fork.
  5. Sprinkle with Italian flat leaf parsley before serving. Serve at room temperature.
Jump to Comments (5)

Tags: Healthy, Middle Eastern, Side Dishes, Vegetarian

Comments (5) Questions (0)

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Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

This looks gorgeous!

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over 4 years ago Jennifer Ann

Sounds wonderful! I just picked up some smoked paprika last weekend that I am interested in trying (this will be the dish!)

_50u9297

over 4 years ago shayma

Thank you so much, girls. Lovely to meet foodies through food52!

Susan_headshot

over 4 years ago Food Blogga

What's not to love about the medley of flavors in this dish? I'll be trying this with some sauteed fish. It's lovely.

Lobster_001

over 4 years ago nannydeb

Yum! All of my favorite flavors. Can't wait to try this one.