Broccoli and Couscous Smoked Paprika Salad

Add couscous to boiling salted water with olive oil, and cook until tender, about 3 to 4 minutes. Drain the couscous and set aside. In a separate pot of boiling water, add the broccoli, stalks facing up, and cook until tender yet still slightly crisp. Remove broccoli, and chop tops into bite-sized pieces. Place currants in a small bowl and rehydrate with some of the boiling water. Then, carefully add the sherry vinegar to bowl and stir. In a large bowl, combine the arugula, zest and juice of 1 lemon, paprika, chopped broccoli, pine nuts, rehydrated currants, salt and pepper, then carefully stir in the cooked couscous and toss well. Taste for seasoning and adjust as necessary.