sesame-paprika pearl couscous

Sesame-Paprika Pearl Couscous

Serves 4.  This was in the March 2014 issue of Food and Wine magazine.  They made it with fregola, which needs to boil for about 20 minutes.  Instead, I used pearl (or Israeli) couscous which only needed a 12 minute boil.  Leave off the feta garnish for those who don't like it or who don't eat cheese.

            1¼ c. pearl couscous (7½ oz.)              ½ tsp. sweet paprika

            1½ tsp. coriander seeds                        ⅛ tsp. smoked paprika

            1 small garlic clove                                1 tsp. honey

            ½ tsp. fine sea salt, plus more                ½ c. olive oil

              for seasoning                                      4 oz. feta cheese, cubed or crumbled

            1 Tbs. toasted sesame seeds,                1 c. arugula, chopped

              plus more for garnish

In a saucepan of salted boiling water, cook couscous until tender, about 12 minutes.  Drain well, then transfer to a medium bowl to cool to room temperature.

Meanwhile, in a nonstick skillet, toast coriander seeds over moderately low heat until fragrant, 2 minutes.  In a mortar of mini processor, puree garlic with the ½ tsp. salt.  Add toasted coriander seeds and 1 Tbs. sesame seeds and both paprikas; process to a paste.  Add honey and olive oil until a chunky sauce forms.    

Add the sesame-paprika sauce to the couscous, stir well and season with salt.  Transfer to a serving bowl and mix in arugula and top with feta.  Garnish with additional toasted sesame seeds and serve.