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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
- 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
- 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).
- Allow the couscous to swell in its own steam, for 7 minutes. Uncover and fluff the couscous lightly with a fork.
- Toss the couscous with the sundried tomatoes, garbanzo beans, pignolia nuts, both types of paprika, olives and sultanas/Sundarkhanis.
- Add glugs of your favourite olive oil & salt to taste. Toss lightly with fork.
- Sprinkle with Italian flat leaf parsley before serving. Serve at room temperature.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Couscous Dish
- This recipe was entered in the contest for Your Best Recipe with Paprika
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