Salads and Dressings
Green Couscous
Chef's Note: A good-looking and even better tasting side salad. It has strong flavor and is extremely healthful but still feels light and comforting. Adding some feta will make it a bit more substantial.
- 1 cup couscous
- ¾ cup boiling water or vegetable stock
- 1 small onion, thinly sliced
- 1 tbsp California Olive Ranch extra-virgin olive oil
- ¼ tsp salt
- ¼ tsp ground cumin
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 California Olive Ranch 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
Directions
Step 1: 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.Step 2: 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.
Step 3: To make the herb paste, place all the ingredients in a food processor and blitz until smooth.
Step 4: 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.
Recipe credit: Plenty (Chronicle Books, 2011), by Yotam Ottolenghi
Reprinted with permission from the publisher
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