Green Couscous (Yotam Ottolenghi)

Katie Lemon

150g couscous

160ml boiling water or vegetable stock

1 small onion, thinly sliced

1 tbsp olive oil

¼ tsp salt

¼ tsp ground cumin

50g shelled unsalted pistachios, toasted and roughly chopped

3 spring onions, finely sliced

fresh green chilli,

finely sliced

30g rocket, chopped

subheading: Herb paste:

20g parsley

20g coriander

2 tbsp chopped tarragon

2 tbsp chopped dill

2 tbsp chopped mint

90ml olive oil

Place the couscous in a large bowl and cover with the boiling water or stock. Cover the bowl with cling film and leave for 10 minutes.

Meanwhile, fry the onion in the olive oil on a medium heat until golden and completely soft. Add the salt and cumin and mix well. Leave to cool slightly.

Next, make the herb paste by placing all the ingredients in a food processor and blitzing until smooth.

Add this to the couscous and mix everything together well with a fork to fluff it up. Now add the cooked onion, the pistachios, spring onions, green chilli and rocket and gently mix. Serve at room temperature.

Page footer