City Palate

The Entertaining Issue - November December 2017

Green Couscous with Pistachios and Arugula
Green Couscous with Pistachios and Arugula .html

July/Aug 2014

From Gail Norton and Matthew Altizer

1 c. couscous

1 c. boiling water or vegetable stock

1 small onion, thinly sliced

2 T. olive oil

2 t. sea salt

2 t. ground cumin

Herb Paste:

1/3 c. chopped parsley

1 c. chopped cilantro

2 T. each tarragon, dill and mint leaves

1/2 c. olive oil

To Finish:

1/2 c. pistachios, lightly toasted and chopped

3 green onions, thinly sliced

1 fresh green chile, finely sliced

1 c. arugula

Place the couscous in a large bowl and cover with the boiling water. Cover and leave for 10 minutes. Meanwhile, fry the onion in olive oil over medium heat until golden and soft. Add the salt and cumin and mix well. To make the herb paste, place all the ingredients in a food processor and blitz until smooth.

To assemble, mix the herb paste into the couscous, then add the cooked onion and the finishing ingredients and gently combine. Serve at room temperature. Serves 4 to 6.


Rice Grains and Pastas