Ottolenghi Green Couscous

Instructions

1. Place the couscous in a large bowl and add boiling water or stock. Cover the bowl with cling film or a clean tea towel and let it stand for 10 minutes.
2. Meanwhile, heat the olive oil over a medium heat and add the thinly sliced onion. Cook on a low to medium heat, stirring often until the onion is golden and soft. Add the salt and cumin to the onions and mix together. Cook for a further 2 minutes. Remove the onions from the pan and set aside to cool.
3. Toast the pistachios in a small pan taking care not to let them burn.

Herb Paste
1. Put all of the ingredients into a food processor and blitz together to form a paste.
2. Add a little more olive oil if necessary.

Uncover the couscous and fluff up with a fork. Stir in your herb paste, Add your onions, pistachios, spring onion, chilli and rocket, then gently mix to combine. Best served at room temperature but still delicious if served cold.