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Sesame-Paprika Fregola

Fregola (toasted Sardinian pasta) has an appealing texture in this tasty dish, where it's combined with smoky paprika, sesame seeds, coriander and salty feta cheese.

  • Total Time:
  • Servings: 4

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  • 1 1/4 cups fregola or Israeli couscous (7 1/2 ounces)

  • 1 1/2 teaspoons coriander seeds

  • 1 small garlic clove

  • 1/2 teaspoon fine sea salt, plus more for seasoning

  • 1 tablespoon toasted sesame seeds, plus more for garnish

  • 1/2 teaspoon sweet paprika

  • 1/8 teaspoon smoked paprika

  • 1 teaspoon honey

  • 1/2 cup extra-virgin olive oil

  • 4 ounces feta cheese, cubed or crumbled

  • 1 cup arugula, chopped


  1. In a saucepan of salted boiling water, cook the fregola until tender, about 20 minutes. Drain well, then transfer the fregola to a medium bowl to cool.
  2. Meanwhile, in a nonstick skillet, toast the coriander seeds over moderately low heat until fragrant, 2 minutes. In a mortar or mini processor, puree the garlic with the 1/2 teaspoon of salt. Add the toasted coriander and 1 tablespoon sesame seeds and both paprikas; process to a paste. Add the honey and olive oil until a chunky sauce forms.
  3. Add the sesame-paprika sauce to the fregola, stir well and season with salt. Transfer to a bowl and top with the feta and arugula. Garnish with sesame seeds and serve.
Contributed By Photo © Line Klein Published March 2014

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