Food & Cooking Recipes Ingredients Pasta and Grains Green Couscous 3.9 (15) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 27, 2011 Print Share Share Tweet Pin Email Servings: 4 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 Ingredients 1 cup couscous ¾ cup boiling water or vegetable stock 1 tablespoon olive oil 1 small onion, thinly sliced ½ teaspoon fine sea salt ¼ teaspoon ground cumin Herb Paste ½ cup unsalted pistachios, toasted and coarsely chopped 3 scallions, finely sliced 1 fresh green chile, such as jalapeno, finely sliced 1 ½ cups arugula leaves, chopped Directions 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. Print