Ottolenghi Green Couscous

If you haven’t tried this couscous dish before, you are in for a real treat. It’s vibrant colour, flavours and textures are like a virtual party In your mouth. Easy to prepare, really fresh tasting and a delicious healthy accompaniment to chicken, grilled prawns and steak. A firm favourite with my family.

DETAILS

Portions: 4-6, as accompaniment | Cooking Time: 20 mins
Course: Side Dish, Snack | Cuisine: Mediterranean

Main Ingredients

  • 150 g couscous
  • 160 ml boiling water or vegetable stock
  • 1 onion thinly sliced
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp ground cumin
  • 50 g pistachios, shelled & toasted
  • 3 spring onion finely sliced
  • 1 fresh green chilli thinly sliced
  • 30 g rocket
  • Herb Paste

  • 20 g flat-leaf parsley
  • 20 g coriander
  • 2 tbsp tarragon
  • 2 tbsp dill
  • 2 tbsp mint
  • 90 ml good olive oil
  • 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.

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