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Green Couscous

Chef Yotam Ottolenghi's couscous recipe from his cookbook, "Plenty," gets its green from arugula, toasted pistachios, and a fresh herb pastePhoto credit: Jonathan Lovekin

  • servings: 4

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Ingredients

  • 1 cup couscous
  • 3/4 cup boiling water or vegetable stock
  • 1 tablespoon olive oil
  • 1 small onion, thinly sliced
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground cumin
  • Herb Paste
  • 1/2 cup unsalted pistachios, toasted and coarsely chopped
  • 3 scallions, finely sliced
  • 1 fresh green chile, such as jalapeno, finely sliced
  • 1 1/2 cups arugula leaves, chopped

Directions

  1. Step 1

    Place couscous in a large bowl and add boiling water or stock. Cover bowl with plastic wrap and let stand for 10 minutes.

  2. Step 2

    Meanwhile, heat olive oil over medium heat and add onion; cook, stirring, until golden and soft. Add salt and cumin; stir to combine. Remove from heat and let cool slightly.

  3. Step 3

    Uncover couscous and stir in herb paste, using a fork to fluff. Add onion mixture, pistachios, scallions, chile, and arugula; gently mix to combine. Serve at room temperature.

Source
The Martha Stewart Show, April 2011

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Reviews (1)

  • ChristalJ 29 Jul, 2011

    Have not tried this yet...but need to know, for gluten free, can quinoa be used instead of couscous? If so, how does is change in preparation? thanks, it looks wonderful!