- 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
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.
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.
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.