Green Couscous

from Yotam Ottolenghi’s Plenty

submitted by Jeanne Milligan

preparation time: 40 minutes

serves 4

1 cup dry couscous

¾ cup boiling water or vegetable stock

1 small onion, thinly sliced

1 tablespoon olive oil

1 teaspoon salt

¼ teaspoon ground cumin

For the Herb Paste:

⅓ cup fresh parsley

1 cup fresh cilantro

2 tablespoons fresh tarragon

2 tablespoons fresh dill

2 tablespoons fresh mint

6 tablespoon olive oil (start with 3 and add to 6)

3 green onions, finely sliced

1 fresh green chile, finely chopped

1¼ cup arugula leaves

2 tablespoons lemon juice

1 cup mint leaves

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. Meanwhile, fry the onion in the olive oil on medium heat until golden and completely soft. Add the salt and cumin and mix well. Leave to cool slightly.

For the herb paste: wash and dry fresh herbs. Remove stems and rough chop. Place chopped herbs and olive oil in a food processor and blitz until smooth. Add the herb paste to the couscous and mix everything together well with a fork to fluff it up. Now add the cooked onion, green onions, green chile and arugula and gently mix with lemon juice and mint leaves. Serve at room temperature.

This keeps well in the refrigerator; can be done ahead; good addition as side dish.