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Sesame-Paprika Fregola
© Line Klein

Sesame-Paprika Fregola

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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.

  1. 1 1/4 cups fregola or Israeli couscous (7 1/2 ounces)
  2. 1 1/2 teaspoons coriander seeds
  3. 1 small garlic clove
  4. 1/2 teaspoon fine sea salt, plus more for seasoning
  5. 1 tablespoon toasted sesame seeds, plus more for garnish
  6. 1/2 teaspoon sweet paprika
  7. 1/8 teaspoon smoked paprika
  8. 1 teaspoon honey
  9. 1/2 cup extra-virgin olive oil
  10. 4 ounces feta cheese, cubed or crumbled
  11. 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.
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