Delicious, pretty and not too tricky. Serves 4. Thanks to Ottlolenghi.
160ml boiling water or stock
1 small onion, thinly sliced
1 tbsp olive oil 1/2 tsp salt
1/4 tsp ground cumin
50g pistachios, shelled & toasted
3 spring onion, finely sliced
1 fresh green chilli*, thinly sliced
30g rocket, chopped
For Herb Paste (adjust based on what fresh herbs you have to hand!):
20g flat-leaf parsley, 20g coriander, 2 tbsp each tarragon, dill and mint
90ml olive oil
Add boiling water/stock to couscous. Cover and stand 10minutes.
Meanwhile, saute onion in olive oil for 10 minutes until golden and soft. Add salt & cumin, mix and leave to cool.
Blitz all Herb Paste ingredients until smooth. Mix with couscous.
Fluff couscous with a fork, then gently mix in remaining ingredients.
Serve at room temperature.