Broccoli and Couscous Smoked Paprika Salad
By Paula Deen
JUMP TO RECIPE![Broccoli and Couscous Smoked Paprika Salad Recipe](https://cdn.pauladeen.com/wp-content/uploads/2017/10/31075107/s01ep12004_onek_expandedimage_i_e_eng.jpg)
Difficulty: Medium
Prep time: 5 minutes
Cook time: 5 minutes
Servings: 6
![video](https://customer-aaas24ghelfszw75.cloudflarestream.com/5d7519325bb70e2c8e86827d8da4a6fc/thumbnails/thumbnail.jpg?time=1s)
Ingredients
- 1 cup rinsed couscous
- 3/4 lb broccoli
- 1 tablespoon olive oil
- 3 large cloves chopped garlic
- 1/2 cup pine nuts
- 1 teaspoon smoked paprika
- 1 teaspoon sherry vinegar
- to taste kosher salt
- freshly ground, to taste black pepper
- 2 big handfuls baby arugula
- 1/3 cup currants
- 1 zested and juiced lemon
Directions
Add couscous to boiling salted water with olive oil, and cook until tender, about 3 to 4 minutes. Drain the couscous and set aside.
In a separate pot of boiling water, add the broccoli, stalks facing up, and cook until tender yet still slightly crisp. Remove broccoli, and chop tops into bite-sized pieces.
Place currants in a small bowl and rehydrate with some of the boiling water. Then, carefully add the sherry vinegar to bowl and stir.
In a large bowl, combine the arugula, zest and juice of 1 lemon, paprika, chopped broccoli, pine nuts, rehydrated currants, salt and pepper, then carefully stir in the cooked couscous and toss well. Taste for seasoning and adjust as necessary.