Green couscous salad

Ingredients for 4 servings:

• 150 g couscous
• e.g. water or vegetable broth
• 3 shallots
• 70 ml olive oil
• 2 tsp cumin
• 50 g pistachios, pumpkin or pine nuts
• 1 bunch of spring onions
• 1 chili pepper(s), red or green
• 1 salted lemon(s)
• 1 bunch arugula
• e.g. coriander and parsley
• 1 tbsp dill
• 1 tbsp mint
• 1 tarragon
• 2 lemons or limes
• e.g. salt and pepper

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

vegan, according to Yotam Ottolenghi

For the green herb paste, combine all the herbs, approximately 50 ml olive oil, lemon or lime juice, salt, and pepper, using a hand blender, blender, or food processor to form a smooth paste. Place the couscous in a large, heatproof bowl and pour over 200–250 ml boiling water (or, better yet, vegetable stock). Cover the bowl with cling film and let the couscous swell for 10 minutes. Meanwhile, peel the shallots and slice them into thin half rings. Sauté in olive oil and simmer until softened, adding cumin and salt. Roast the pistachios, pine nuts, or pumpkin seeds in a pan without oil. Trim and wash the spring onions, chili pepper, and arugula, then chop finely (spring onions and chili) or coarsely (arugula). Finely chop the salted lemon, and fluff the couscous with a fork. Mix in the herb paste, shallots, and seeds. Just before serving, add the arugula. Season to taste with a little more olive oil and/or lemon juice, or salt and pepper, if desired. The salad can be eaten immediately or refrigerated for a few hours; it will also taste delicious the next day. Note: The amounts of greens, lemon juice, and salted lemon are my own, while the rest is more or less Ottolenghi’s. Tips: The herbs can be varied greatly, depending on your taste. Basil also works very well. If the lemons/limes are unsprayed, the grated zest can also be used. With just a few ingredients, the salad can be transformed from a side dish into a main course (for the office, a train ride, etc.). Suitable options include: green soybeans (edamame), chickpeas, tomatoes, roasted or grilled eggplant/peppers/zucchini/fennel, baked cauliflower, pumpkin, etc. Instead of couscous, you can also use quinoa, millet, or bulgur. The preparation changes accordingly (quinoa, millet and bulgur must be cooked).