With this craving, I went for green on green on green on green. How much springy life can you get in one dish? This couscous goes for it with gusto.
If you're a vegetable lover, you simply must check out Plenty by Yotam Ottolenghi. Not only is it one of the most beautiful cookbooks I've ever seen, but the vegetable recipes will ignite your creativity and palette. It's been one of my go-to books with the return of fresh veggies and inspired this recipe.
For this recipe, you'll make a quick herb paste in the food processor that will flavor the entire dish and provide a gorgeous green base color.
Then simply toss the paste with pesto and lots of other green goodies, like arugula, jalapenos and pistachios. I love making salads like this on the weekends and then packing them for lunch throughout the week. If you're looking for something more substantial, serve this with fresh-grilled white fish.
This fresh bite will get you in the mood for picnics and the smell of fresh cut grass. Enjoy it on the patio if you can, or at very least, dream about cool morning dew on bare feet.
1 1/2 cups whole wheat couscous
1 cup boiling water
1 small onion, thinly sliced
6 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon cumin
1 cup basil
1 1/2 cups cilantro
1/2 cup tarragon
1/2 cup pistachios, shelled and roughly chopped
3 green onions, thinly sliced
1 jalapeno, thinly sliced
1 1/2 cups arugula, chopped
1/2 cup feta cheese, crumbed
Place couscous in a large bowl and stir in boiling water. Cover with plastic wrap and set aside for at least 15 minutes.
Heat 1 tablespoon of oil in a pan over medium heat and add onion. Cook until lightly browned and soft, add salt and cumin in the last minute of cooking. Allow onions to cool.
Combine basil, cilantro, tarragon and remaining olive oil in a food processor and buzz until full incorporated.
Toss couscous with herb paste and cooked onion. Stir in pistachios, green onions, jalapeno, arugula and feta cheese. Enjoy!
Inspired by Yotam Ottolenghi.