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Broccoli and Couscous Smoked Paprika Salad

By Paula Deen


Difficulty: Medium

Prep time: 5 minutes

Cook time: 5 minutes

Servings: 6



  • 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


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.