📝 About This Recipe
This vibrant dish is a contemporary celebration of Maghrebi flavors, marrying the delicate texture of semolina with the earthy sweetness of spring fava beans. Infused with the deep, smoldering warmth of Spanish-influenced smoked paprika, it offers a sophisticated twist on traditional Moroccan 'Séksou.' It is a hearty, aromatic vegetarian masterpiece that captures the essence of a bustling Marrakech market in every bite.
🥗 Ingredients
The Couscous Base
- 2 cups Dry Couscous (high-quality semolina)
- 2 cups Vegetable Broth (boiling hot)
- 2 tablespoons Extra Virgin Olive Oil (cold-pressed)
- 1/2 teaspoon Sea Salt
The Fava Bean Sauté
- 1.5 pounds Fresh Fava Beans (in pods; or 1.5 cups shelled and peeled)
- 1 large Red Onion (finely diced)
- 4 cloves Garlic (minced)
- 1.5 teaspoons Smoked Paprika (Pimentón de la Vera) (sweet or bittersweet variety)
- 1 teaspoon Ground Cumin (toasted)
- 1/2 teaspoon Ground Ginger
- 1/2 piece Preserved Lemon (pulp removed, rind finely minced)
- 1 tablespoon Butter (unsalted)
Finishing and Garnish
- 1/2 cup Fresh Cilantro (roughly chopped)
- 1/4 cup Fresh Mint (finely julienned)
- 1/4 cup Toasted Sliced Almonds (for crunch)
- 1/4 cup Pomegranate Arils (for a pop of color and acidity)
- 1 whole Lemon (cut into wedges for serving)
👨🍳 Instructions
-
1
Begin by shelling the fava beans from their pods. Bring a medium pot of salted water to a boil and prepare an ice bath nearby.
-
2
Blanch the fava beans in the boiling water for exactly 2 minutes. Immediately transfer them to the ice bath to stop the cooking process.
-
3
Once cool, use your thumbnail to pierce the outer skin of each bean and squeeze gently to pop out the bright green inner bean. Discard the tough skins.
-
4
In a large heat-proof bowl, combine the dry couscous, sea salt, and 1 tablespoon of olive oil. Rub the grains between your fingers to coat them evenly.
-
5
Pour the boiling vegetable broth over the couscous. Cover the bowl tightly with plastic wrap or a lid and let it sit for 10 minutes undisturbed.
-
6
While the couscous steams, heat the remaining olive oil and butter in a large skillet over medium heat.
-
7
Add the diced red onion to the skillet and sauté for 5-7 minutes until soft and translucent, but not browned.
-
8
Stir in the minced garlic, smoked paprika, cumin, and ginger. Cook for 1 minute until the spices are fragrant and the oil turns a deep red.
-
9
Add the peeled fava beans and minced preserved lemon rind to the skillet. Toss gently for 3-4 minutes to heat through and coat with the spiced oil.
-
10
Uncover the couscous and use a fork to fluff it gently, breaking up any clumps until the grains are light and airy.
-
11
Fold the warm fava bean mixture into the couscous bowl, ensuring the smoked paprika oil colors the grains evenly.
-
12
Gently stir in the fresh cilantro and mint, reserving a small amount for garnish.
-
13
Transfer the mixture to a large serving platter. Top with toasted almonds and pomegranate arils for a beautiful finish.
-
14
Taste and adjust seasoning with an extra pinch of salt or a squeeze of fresh lemon juice if desired.
💡 Chef's Tips
Double-shelling the fava beans is essential; the outer skins are bitter and waxy, while the inner bean is buttery and sweet. If you cannot find fresh fava beans, frozen edamame or baby lima beans make an excellent substitute. For the fluffiest couscous, never stir it with a spoon while hot; always use a fork to 'rake' the grains. Preserved lemon adds a unique fermented saltiness; if unavailable, use the zest of one lemon and an extra pinch of salt. Be careful not to burn the smoked paprika, as it can turn bitter if scorched over high heat.
🍽️ Serving Suggestions
Serve alongside a dollop of cooling Greek yogurt or Labneh swirled with Harissa. Pairs beautifully with grilled lamb chops or roasted chicken seasoned with Ras el Hanout. Accompany with a crisp Moroccan carrot salad or a cucumber and tomato shlada. Serve with a chilled glass of dry Rosé or a hot cup of traditional Moroccan Mint Tea. Offer extra lemon wedges on the side to brighten the smoky notes of the paprika.