I often use the word savory when describing the taste of various dishes. But how many people really know what it means?

Savory is used to describe a dish that is full of flavor. It also refers to a taste that contrasts something sweet. A flavorful bite is hard to describe, so it is difficult to truly understand what savory tastes like unless you have experienced it. Savory not only describes an appealing taste, but also something alluring in appearance or aroma. If you are a good cook, you know it the minute you taste it. If you were to describe foods that are sweet, cakes, fruit or candy would come to mind. When it comes to savory… it’s just not that easy.

If you have ever eaten aged meats or cheeses, like salami or Parmesan cheese, you have eaten something savory. A simple spice like fennel, cumin coriander or paprika added to your recipe will make it taste savory. If you’re thinkinking marjoram, tarragon, or thyme you are correct. Desserts can be savory too! Just add cinnamon cloves or nutmeg.

Best known for its culinary influence, savory is used year round. Summer savory has a spicy aroma that is pungent or peppery and is milder than that of the winter.

So, since we are speaking of savory, this recipe meets that description perfectly! This dish is bursting with tons of flavor. There are so many and they combine beautifully to make this a truly mouth-watering side.The smoked paprika stimulates curiosity in your taste buds. The olives and roasted peppers provide a rich, wonderful mix of taste and texture.I did not use the smoked almonds but feel free to put them it. I also used parsley instead of cilantro, since I am not a fan of it. This side was so absolutely delicious, I could not stop eating it. It is definitely going on my Thanksgiving menu. 

This recipe is courtesy of Simple, by Diana Henry, and will serve 6 to 8 people who will be amazed by this scrumptious and piquant dish. 

Ingredients for Smoky Couscous

1 1/4 cups couscous
1 1/4 cups boiling chicken or vegetable stock, or just boiling water
1/4 cup olive oil, divided
1 large onion, very finely sliced
2 garlic cloves, minced
1 1/2 tsp. smoked paprika
Juice of 1 lemon
2 tbsp. extra virgin olive oil
1//3 cup pitted green olives, coarsely chopped
2 1/2 tbsp. smoked almonds, coarsely chopped
A few roasted bell peppers from a jar, torn or chopped (optional)
Leaves from a small bunch of cilantro, chopped
Salt and pepper

Sprinkle the couscous into a bowl, pour the hot stock or water over it, and add half the regular olive oil.

Cover with plastic wrap and let it stand for 15 minutes.

Heat the remaining regular olive oil in a skillet and saute the onion over medium heat until soft and golden.

Add the garlic and smoked paprika and cook for a further minute.

Fork the couscous through. It should be fluffy, and not wet (if it is dry, add no more than 3 tablespoons extra stock or water and let it stand for a little longer).

Fork the onion mixture into the couscous.

 

Add the lemon juice, extra virgin olive oil, olives, almonds, bell peppers (if using), and cilantro.

Season with salt and pepper.

Gently toss together and serve warm or at room temperature.

It’s that simple!