Recipe credit: Plenty (Chronicle Books, 2011), by Yotam Ottolenghi. Reprinted with permission from the publisher.
- 1 cup couscous
- ¾ cup boiling water or vegetable stock
- 1 small onion, thinly sliced
- 1 tbsp extra-virgin olive oil
- ¼ tsp salt
- ¼ tsp ground cumin
For the 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 extra-virgin olive oil
- ½ cup unsalted pistachios, toasted and roughly chopped
- 3 green onions, finely sliced
- 1 fresh green chile, finely sliced
- 1 ¼ 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 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, the pistachios, green onions, green chile and arugula and gently mix. Serve at room temperature.