Gastronomixs

Green herb couscous

The bright colour of the couscous radiates on the plate while the various green herbs give it a bold flavour. You can make enough of the green herb paste to keep it in stock.

Green herb couscous

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Ingredients

200

g

couscous

220

ml

boiling water

50

g

shallots, finely diced

50

g

olive oil

3

 

ground cumin

1

 

green chilli pepper

50

g

pistachio nuts

20

g

flat-leaf parsley

20

g

fresh coriander

5

g

fresh tarragon

5

g

fresh dill

10

g

fresh mint

100

ml

olive oil, Hojiblanca

Preparation method

  • Weigh the couscous in a large bowl.
  • Pour over the boiling water and cover with cling film.
  • Soak for about ten minutes and then stir with a fork.
  • Heat the olive oil in a large pan and gently fry the chopped shallots without letting them brown.
  • Add the ground cumin and cook it a while longer. Season with salt and set aside to cool.
  • To make the green herb paste, blend the herbs with the olive oil in a blender until smooth. The result should be a pesto-like structure.
  • Finely chop the green chilli pepper and pistachios and stir through the couscous with the fried shallots.
  • Mix in the green herb paste to taste and then season with salt and pepper. 

Serving suggestions

  • As a side dish for an entremets or main course with components of chicken.
  • As a component in a vegetarian dish with feta and aubergine and sweet pepper components.

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