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.
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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.