Sunday, February 13, 2011

green couscous. An Ottolenghi hat-trick

Yet another recipe from Plenty. Couscous is one of those things you either love or hate ... if your a hater stop reading now.
If you're a lover like me you will really appreciate this new spin on a couscous salad

Green Couscous


Ingredients


150g couscous
160ml boiling water or stock
1 small onion thinly sliced
1 tbsp olive oil
1/4 tsp salt
1/4 tsp ground cumin
50g shelled unsalted pistachios, toasted and roughly chopped
3 spring onions finely sliced
1 fresh green chilli finely sliced
30g rocket chopped

Herb paste

20g parsley
20g coriander
2tbsp chopped tarragon
2tbsp chopped chilli
2tbsp chopped mint
90ml good olive oil

Method

put the couscous in a heat-proof bowl, cover with the boiling water, then cover the bowl with a plate and leave for 10 minutes.

Thinly slice a small onion, fry til soft and golden in a little oil, then add a the cumin, salt and mix. Leave to cool.

Next make the paste.In a food processor, whizz up all the ingredients until smooth.

Mix the herb paste into the cooked couscous, fluffing it up with a fork.

To this add the onion mixture, 3 finely chopped spring onions, chilli, pistachios and rocket leaves and gently mix.

season to taste and serve at room temperature

1 comment:

Beth said...

I love Plenty! I made this last night and it was divine. I added some fresh pomegranate seeds at the end to give a lovely splash of colour and a juicy texture.