Couscous is often thought to be a grain, but it is actually pasta, a little pellet of rolled semolina flour. The small pasta shape is “cooked” by pouring hot broth over the couscous then covering it to allow the broth to be absorbed, hydrating the tiny pasta ball. It is quick to come together as a base for sauces and vegetables, allowing flexibility in what spices and seasoning can be added to fit the occasion.
- 1 cup couscous
- 1 cup boiling chicken broth
- 6 tablespoons olive oil, divided
- 3 teaspoons kosher salt, divided
- 1 large onion, thinly sliced
- 2 cloves garlic, finely minced
- 1 1/2 teaspoons smoked paprika
- 1/2 cup pitted Castelvetrano olives, coarsely chopped
- 1/4 cup whole almonds, coarsely chopped
- 1/2 lemon, juiced
- Flakey sea salt for garnish
- Fresh oregano or basil leaves for garnish
Add the couscous to a large bowl. Pour the boiling hot chicken broth over the couscous, adding 2 tablespoons olive oil, and 1 teaspoon salt. Stir to combine, covering and sealing the bowl with plastic wrap. Allow the couscous to stand for 15 minutes to fully hydrate.
Meanwhile, add 2 tablespoons olive oil to a large skillet, adding the sliced onions and 1 teaspoon salt. Stir to combine, cooking the onions over medium-high heat until the onion are wilted and slightly golden in color, about 10-12 minutes. Add in the minced garlic and paprika, stirring to combine, cooking for 1-2 minutes. Turn off the heat.
Remove the plastic wrap from the bowl with the couscous. Using a fork, fluff the couscous. Add the chopped olives and chopped almonds, lightly combining them with the couscous. In a small bowl, combine the lemon juice (about 1 tablespoon) the remaining 2 tablespoons of olive oil, and the remaining teaspoon salt. Pour this over the couscous, using the fork again to fluff and combine. Add the onion mixture to the couscous, gently mixing together.
Transfer the couscous to a large platter, garnishing with flaked sea salt and herb leaves. Serve warm or at room temperature.
Featured Market Ingredients
- Carfagna’s Olive Oil
- Couscous
- Castelvetrano Olives
- Lemon, Onion, Garlic
- Fresh Basil or Oregano Leaves