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