MAKES 4 SERVINGS
Pearl couscous has a very interesting history. It was developed in the late 1940s by the Israeli government to give the country an exportable product. The round balls of pasta easily absorb the flavors of harissa chili paste and tahini. While the recipe calls for baby spinach, red Swiss chard leaves would also be excellent.
2 tablespoons unsalted butter
3 tablespoons finely chopped shallots
1 garlic clove, minced
1½ teaspoons harissa paste
1 (6-ounce) box pearl (Israeli) couscous, about 1 generous cup
2½ cups reduced-sodium chicken broth
1 (3-inch) sprig fresh rosemary
½ teaspoon kosher salt
1 small bay leaf
3 cups coarsely chopped baby spinach, about 3 ounces
2 tablespoons well-stirred tahini
Sweet paprika, for serving
1. Melt the butter in a medium saucepan over medium heat. Add the shallots and garlic and cook, stirring occasionally, until they soften, about 2 minutes. Stir in the harissa and cook until it begins to toast on the bottom of the saucepan, about 1 minute. Add the couscous and stir well. Add the broth, rosemary, salt, and bay leaf and bring to a boil over high heat.
2. Reduce the heat to medium-low and cover tightly. Simmer until the couscous is tender and has absorbed most of the liquid, about 12 minutes. Remove the saucepan from the heat.
3. A handful at a time, stir in the spinach, letting the first batch wilt before adding more. Stir in the tahini. Discard the bay leaf. Transfer the couscous to a bowl, sprinkle with the paprika, and serve.