Yotam Ottolenghi's Green Couscous
I LOVE this salad for its amazing flavor and textures.
Try this recipe and it will become your favorite!
I've altered it a little bit from the original, which includes chopped cilantro and a fresh green chile.
For 4 servings:
1 cup couscous
3/4 cup boiling water
1 small onion, such as a cippollini, sliced very thin
1 tablespoon olive oil
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/2 cup chopped parsley
2 tablespoons chopped tarragon
2 tablespoons chopped mint
2 tablespoons chopped dill
6 tablespoons olive oil
1/2 cup unsalted pistachios, toasted and roughly chopped
2 green onions, finely sliced
2 cups arugula leaves, chopped
Place the couscous in a large bowl and cover with the boiling water. Cover the bowl with a dinner plate that fully seals the bowl, and let sit for 10 minutes.
In the meantime, fry the onion slices in olive oil over medium heat until they are golden and completely soft. Add the cumin and salt and mix well. Leave to cool slightly.
To make the herb paste, place all the ingredients in a food processor and chop until the herbs form a smooth paste.
Add the herb paste to the couscous and mix everything well together with a fork to fluff the couscous. Add the cooked onion, pistachios, green onions and arugula. Gently mix together.
Serve at room temperature.