One-Pot Smoked Almond and Herb Couscous

Prep: 10 mins

Cook: 10 mins

Difficulty: Intermediate

Servings: 4 Servings

This side dish is so smoky and fragrant, you may find yourself pushing aside the main course so that you can focus your attention on it. Smoked paprika not only lends its intense flavor to the couscous, but it also adds color, creating the most beautiful golden hue. Toasted sliced almonds add textural crunch to the dish (something that is all too often missing in plain ol’ couscous), and a slew of chopped fresh parsley brings its pop of green freshness to the equation. Enjoy this as a bed for roast chicken, grilled steak, or even just a pile of juicy roasted vegetables for a simple, satisfying meal.

Ingredients

2 tablespoons olive oil
4 cloves garlic, minced
2/3 cup sliced almonds
1 teaspoon smoked paprika
2 1/4 cups water
2 cups couscous
3/4 teaspoon kosher salt
2/3 cup coarsely chopped fresh parsley leaves

Instructions

Heat the oil over medium heat in a large saucepan or Dutch oven until shimmering. Add the garlic and almonds and sauté until the garlic is fragrant and the nuts are lightly toasted, about 2 minutes. Add the paprika and sauté for 10 seconds more.
Add the water, stir to combine, and bring the mixture to a boil. Turn off the heat and immediately stir in the couscous and salt. Cover and let stand until the liquid is absorbed, about 5 minutes. Uncover the couscous and fluff with a fork. Mix in the parsley and serve.