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.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,950 components and hundreds of compositions!
Ingredients
|
200 |
g |
couscous |
|
220 |
ml |
boiling water |
|
500 |
g |
shallots, finely diced |
|
160 |
g |
olive oil |
|
3 |
|
ground cumin |
|
1 |
|
green chilli pepper |
|
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.