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
Ingredients
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3 cups
organic chicken broth
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2 cups
couscous
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1/2 cup
sundried tomatoes, packed in oil, julienned.
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1/4 cup
pignolia nuts
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1/2 teaspoon
hot smoked paprika
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1/2 teaspoon
sweet smoked paprika
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1
tin (15 oz) garbanzo beans, washed, water discarded
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1/2 cup
Kalamatas, pitted, chopped
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1/2 cup
sultanas or Sundarkhani raisins (Persian)
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salt
to taste
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premium olive oil
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1 tablespoon
Italian flat leaf parsely, leaves only
Directions
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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).
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Allow the couscous to swell in its own steam, for 7 minutes. Uncover and fluff the couscous lightly with a fork.
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Toss the couscous with the sundried tomatoes, garbanzo beans, pignolia nuts, both types of paprika, olives and sultanas/Sundarkhanis.
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Add glugs of your favourite olive oil & salt to taste. Toss lightly with fork.
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Sprinkle with Italian flat leaf parsley before serving. Serve at room temperature.
Shayma Saadat is a cookery teacher, food writer, stylist and photographer who focuses on the food of her heritage - Pakistan, Afghanistan and Iran, which she refers to as Silk Route cuisine. Shayma lives in Toronto with her husband and son. You can follow her culinary journey on Instagram @SpiceSpoon.
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