Jeweled Couscous

• 3 cups organic chicken broth
• 2 cups couscous
• 1/2 cup sundried tomatoes, packed in oil, julienned.
• 1/4 cup pignolia nuts
• 1/2 teaspoon hot smoked paprika
• 1/2 teaspoon sweet smoked paprika
• 1 tin (15 oz) garbanzo beans, washed, water discarded
• 1/2 cup Kalamatas, pitted, chopped
• 1/2 cup sultanas or Sundarkhani raisins (Persian)
• salt to taste
• premium olive oil
• 1 tablespoon Italian flat leaf parsely, leaves only

1. Boil 3 cups of chicken broth. Place couscous in a large bowl, pour the boiling chicken broth over it, and cover immediately with a plate (I try not to use plastic wrap with hot items).
2. Allow the couscous to swell in its own steam, for 7 minutes. Uncover and fluff the couscous lightly with a fork.
3. Toss the couscous with the sundried tomatoes, garbanzo beans, pignolia nuts, both types of paprika, olives and sultanas/Sundarkhanis.
4. Add glugs of your favourite olive oil & salt to taste. Toss lightly with fork.
5. Sprinkle with Italian flat leaf parsley before serving. Serve at room temperature.

chicken broth, couscous, sundried tomatoes, pignolia nuts, paprika, sweet smoked paprika, garbanzo beans, sultanas, salt, olive oil, italian flat leaf

Taken from food52.com/recipes/917-jeweled-couscous (may not work)