Green Coucous

Green Couscous

(adapted from Otto Lenghi, PLENTY, I think)

A pretty and really tasty side salad with strong herby flavors. Works well with meats or fish, or alone.  Very healthy and feels light and comforting.  Gets better each day! Holds flavor.   Adding some crumbled feta will make it a bit more substantial.

Serves: 4 easily

Prep Time: 20-25 minutes

Utenstils: bowl, cutting board and chopping knife, immersion blender with chopper attachment or regular blender

INGREDIENTS

1 cup couscous (Israeli or large coucous is esp.nice as it holds its shape)

¾ cup boiling water or vegetable stock

1 small onion, thinly sliced

¼ tsp salt

¼ tsp ground cumin (more is nice!)

Herb Paste (more herbs are nice since they are the main flavoring)

1/3 cup chopped parsley

2 TBS chopped tarragon

1 TBS chopped dill

2 TBS chopped mint

6 TBS olive oil

½ cup unsalted pistachios, toasted and roughly chopped

3 green onions (scallions) finely sliced

1 fresh green chile, finely sliced (optional)

1 ¼ cup arugula leaves, chopped (get mature leaves if possible – more flavor than little ones)

PREPARATION

1. Place coucous in large bowl and cover with boiling water or stock.  Cover bowl with plastic wrap and leave for 10 minutes (this can be done ahead).

2. Fry onion in olive oil over medium heat until golden and completely soft.  Add salt and cumin and mix well.  Leave to cool slightly.

3. For herb paste, place all ingredients in a food processor and blitz till smooth. (immersion blender chopper attachment is great!)

4. Add herb paste to couscous and mix well with a fork to fluff itup. Add cooked onion, pistachios, green onions, gren chile and arugula and gently mix. 

Serve at room temp.

NOTE: You can use more of one herb than another according to your taste and freshness of your herbs.