Don’t be intimidated by the looonng ingredient list for this couscous salad. It’s actually very simple to prepare. I’ll warn you, it is a bit time consuming, but well worth it!
I’m a huge fan of veggie-based meals with lots of herbs, spices and good quality olive oil. They’re very satisfying if done right. The cookbook, “Plenty” has tons of veggie recipes (that’s where I got this one). Some are best as appetizers while others could stand-in for a meaty main course. If I made this salad with quinoa, it would have enough protein and B vitamins to stand-in for a main course, but I wanted to follow the recipe exactly so I used couscous and served it as a side dish.
Yotam Ottolenghi’s Green Couscous
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: (fresh herbs are very important here since they’re such a major flavor in this dish)
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 roughly chopped
3 green onions, finely sliced
1 fresh green chile, finely chopped (I used a Serrano chile)
1 1/4 cup arugula leaves, chopped
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, mix well. Leave to let cool slightly.
To make herb paste place ingredients in a food processor (I used a small blender — The Magic Bullet). Blend until smooth.
Add the herb mixture to the couscous and mix it together. Use a fork to fluff the couscous. Add the cooked onion, pistachios, green onions, green chile and the arugula and gently toss. Serve at room temperature.
I served this alongside whitefish baked with lemon slices and dill.
Image via my Instagram account