Leave it to Ottolenghi to create the world's best couscous dish... think layers of fresh (green) herb pesto, arugula, green chile, green onion, and even green pistachios. This couscous will leave you feeling (what else) green with envy for those who have been enjoying it for years. I don't think I'll ever look at another couscous dish again as it's truly the most perfect Summer side dish.
Recipe after the jump:
Plenty's Green Couscous: Ingredients:
1 cup 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 1/2 cup unsalted pistachios, toasted and coarsely chopped3 scallions, finely sliced1 fresh green chile, such as jalapeno, finely sliced1 1/2 cup arugula leaves, chopped
Directions: Place the couscous in a large bowl and cover with the boiling water or stock. Cover the bowl with plastic wrap 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. 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, pistachios, and arugula and gently mix. Serve at room temperature.