Becky's Green Couscous
"From Yottam Ottolenghi’s cookbook, “Plenty”"Serves | Prep Time | Cook Time
Why I Love This Recipe
From Yottam Ottolenghi’s cookbook, “Plenty”
Ingredients You'll Need
1 cup couscous
¾ cup boiling water or vegetable stock
1 small onion, thinly sliced
1 tbsp olive oil
¼ tsp salt
¼ tsp ground cumin
½ cup unsalted pistachios, toasted and roughly chopped
3 green onions, finely sliced
1 fresh green chile, finely sliced
1 ¼ cup arugula leaves
⅓ cup chopped parsley
1 cup chopped cilantro
2 tbsp chopped tarragon
2 tbsp chopped dill
2 tbsp mint
6 tbsp olive oil
Place the couscous in a large bowl and cover with the boiling water or stock. Cover bowl with a kitchen towel and leave for 10 minutes.
Meanwhile, fry the onion in the olive oil on medium heat until golden and completely soft. Add the salt and cumin and mix well. Remove from heat and leave to cool slightly.
To make the herb paste, place all the ingredients in a food processor and blitz until smooth.
Assemble the salad: fluff couscous with fork and combine with herb paste. Add cooked onion, the pistachios, green onions, green chile and arugula - gently mix.
Can be served cold or room temperature.