A revamp of an old favorite made even more impossibly (and divinely) green, today I am so excited to reintroduce my Green Couscous with Raw Pistachios salad. Loaded with an abundance of raw summertime herby favorites- think fresh mint, cilantro and wispy aromatic dill- crunchy pistachios, and peppery arugula, this salad is a flavor explosion in the best possible way. Perfect for picnics, barbecues, or ‘just-because’, serve with a side of ripe avocado and bright summer sunshine.
Green Couscous with Raw Pistachios [serves 8]
recipe adapted from: Plenty: Vibrant Recipes from London’s Ottolenghi, by Yotam Ottolenghi
1 tablespoon extra virgin olive oil
1 medium yellow onion, peeled and very thinly sliced into rings
1 teaspoons ground cumin
2 cups fresh cilantro
½ cup fresh parsley
½ cup fresh dill
¼ cup fresh mint
¼ cup fresh tarragon
¼ cup extra virgin olive oil
2 cups couscous, cooked
1 cup raw pistachios, roughly chopped
¼ cup green onions, thinly sliced
2 cups baby arugula
In a medium skillet over medium-high heat, heat olive oil until just shimmering. Add onion then sauté onion until soft (about 4 minutes). Stir in cumin then set aside and allow onions to cool to room temperature.
In a large food processor fitted with an S-blade, pulse cilantro, parsley, mint, and ¼ cup extra virgin olive oil until finely chopped. Set aside.
In a large bowl, gently combine sautéed onion, herb mixture, couscous, pistachios, green onions, and baby arugula until evenly distributed. Transfer to serving bowl and enjoy!
Nutritional Information (per serving)
215 Calories, 16g Carbohydrates, 15.7g Fat, 5.2g Protein, 2.7g Fiber, 2.2g Sugar