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


  • 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


  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. 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. 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.

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