Photo by: Jonathan Lovekin

Green couscous

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150g couscous
160ml boiling water or vegetable stock
1 small onion, thinly sliced
1 tbsp olive oil
¼ tsp salt
¼ tsp ground cumin
50g shelled unsalted pistachios, toasted and roughly chopped
3 spring onions, finely sliced
1 fresh green chilli, finely sliced
30g rocket, chopped

Herb paste:
20g parsley
20g coriander
2 tbsp chopped tarragon
2 tbsp chopped dill
2 tbsp chopped mint
90ml olive oil

A good-looking and even better tasting side salad. It has strong flavours and is extremely healthy but still feels light and comforting. Serve it with Poached baby vegetables (page 12) or with fish. Adding some feta will make it a bit more substantial. (See picture on page 257.)

Serves 4

(p 255, Plenty)


The method for this recipe is available in the book Plenty, available to buy here.
Plenty |

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