This scrumptious recipe comes from Yotam Ottolenghi’s Plenty – love this book! I used the larger Israeli couscous, which is also called pearl couscous, but you can feel free to use the smaller version. I really liked the texture of the larger couscous, which has a bite more similar to a small pasta. The recipe involves cooking the couscous, then coating it with a lovely green herb paste, then topping it with pistachios, green onions, fried onions, arugula or spinach, and a little green chile.
I enjoyed this salad alongside roasted cauliflower and squash with tahini sauce. I absolutely love this meal, and my leftovers at work were the envy of many. This would also make a great picnic salad, instead of a pasta salad.
What you need:
- 1 cup Israeli couscous (or regular – just cook it according to the package directions)
- just over 1 cup boiling water/ chicken broth/ vegetable broth
- 1 small onion, thinly sliced (I like to use a sweet onion)
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/2 cup unsalted pistachios, lightly toasted and chopped
- 3 green onions, thinly sliced
- 1 fresh green chile, finely sliced
- 1 & 1/4 cups arugula or baby spinach
What you need for the herb paste:
- 1/3 cup chopped parsley
- 1 cup chopped cilantro
- 2 tablespoons chopped tarragon
- 2 tablespoons chopped dill
- 2 tablespoons chopped mint
- 4 tablespoons olive oil
What you do:
- Cook the couscous according to the package instructions. I used homemade chicken broth to give it a little more flavour, but you can use water or veggie broth if you have it.
- Fry the onions in the olive oil over medium heat until they are golden and soft. Mix in the salt and cumin, then set aside to cool
- Blend all the herb paste ingredients together. You can use a food processor, but I used an immersion blender because that’s what I have in my tiny kitchen, and it worked well. Add a bit more olive oil if you need; I left out 2 tablespoons of oil that the recipe called for.
- Mix the herb paste into the cooked and slightly cooled couscous, then mix in the pistachios, green onions, green chile and arugula or spinach. I added the spinach to individual portions because I knew I would have leftovers, and I thought it would wilt over night if I mixed it in.
- Serve at room temperature.