From Plenty

Plenty has many recipes I want to try out. Since I love couscous and all the ingredients in it, it is the first one I tested out. I found it easy to make, except for the part where I had to shell enough pistachios to get half a cup of full, as the market I had gone to buy what I needed was all out of shelled pistachios. The rest was a breeze to put together and next time I make it, I'm going to add feta as well, which seems like a yummy addition. Cumin has many health benefits as do the fresh herbs because they contain anti-oxidants, essential oils, and vitamins, which all help the body fight against germs, toxins and boosts the immunity level. Pistachios are also nutritious and are full of anti-oxidants as well as minerals, vitamins, and protein. This dish goes very well with fish and is good for a few days in the fridge.

Serves 4

1 cup of couscous
3/4 cup of boiling water or vegetable stock
1 small onion sliced
1 tbsp olive oil
1/4 tsp salt
1/4 tsp cumin
Herb paste
1/3 cup chopped parsley
1 cup chopped cilantro
2 tbsp chopped tarragon
2 tbsp chopped dill
2 tbsp chopped mint
6 tbsp olive oil
1/2 cup raw unsalted pistachios, toasted and roughly chopped
3 scallions, finely sliced
1 fresh green chile, finely sliced
1 1/4 cup arugula leaves, chopped

1. Place the couscous in a large bowl and cover with the boiling water and stock. Cover the bowl with a plate and leave for 10 mins
2. Saute the onion in the olive oil on medium heat until golden and soft. Add the salt and cumin and mix well. Set aside.
3. Place all herbs and olive oil in a small food processor and blitz until smooth.
4. Add the herb paste to the couscous, and mixing it in as you fluff it up with a fork. Add the cooked onion, chopped pistachios, sliced scallions, and sliced green chile.
5. You can add feta as well, to your taste.

-serve at room temperature-

Plenty: Vibrant Recipes from London's Ottolenghi is available from Amazon.com.