Green Couscous
This recipe is adapted from Ottolenghi's book, Plenty. It's a beautifully light and refreshing side dish for fish or perhaps chicken. Or, spoon it onto a bed of greens for a lovely main course.
Ingredients
- 1 cup Israeli couscous
- 3/4 cup boiling water or vegetable stock
- 1 small onion thinly sliced
- 1 Tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp ground cumin
Herb Paste
- 1/3 cup chopped parsley
- 1 cup chopped cilantro
- 2 Tbsp chopped tarragon
- 2 Tbsp chopped dill
- 2 Tbsp chopped mint
- 6 Tbsp olive oil
- 3 green onions finely sliced
- 1 fresh green chile finely chopped
- 1 1/4 cup arugula leaves chopped
- 1/2 cup unsalted pistachios, toasted and roughly chopped
Instructions
- Add boiling water to the couscous in a medium pot. Cover the pot and simmer on low for 8-10 minutes, stirring occasionally. Add salt to taste and set aside.
- Fry the onion in the olive oil on medium heat until golden and completely soft. Add the salt and cumin and mix well. Leave to cool slightly.
- To make the herb paste, place all the ingredients in a food processor and blitz until smooth.
- Add the herb paste to the couscous and mix everything together well with a fork to fluff it up. Now add the cooked onion, green onions, green chile and arugula and gently mix. Top with pistachios. Serve at room temperature.