Herbed Pearl Couscous Salad
Makes 5-6 servings
*1 1/3 cup pearl (Israeli) couscous
*1 cup water
*3/4 cup vegetable stock (or, just use 1 3/4 cup water)
*1 small onion, thinly sliced (or, about a half cup of
caramelized onions)
*2 packed cups of assorted herbs: my breakdown is 1 cup
parsley, 1/2 cup cilantro, a palmful of basil leaves and a couple sprig’s worth
of mint leaves, maybe 7-8. Mint is essential, but don’t overdo it!
*1 clove garlic
*1/4 cup olive oil
*S&P
*Handful of pistachios, toasted and chopped
*Handful of arugula or nasturtium leaves, chopped
*Healthy squeeze of fresh lemon juice
*1/2 teaspoon citrusy hot sauce (I love Chile Spot's Fatalii Fantasii Sauce for this)
*1/2 teaspoon citrusy hot sauce (I love Chile Spot's Fatalii Fantasii Sauce for this)
In a pot over medium heat saute the onions in some evoo until translucent if you're not using caramelized onions. Remove the onions and add the couscous; saute a few minutes while you bring the water and stock to a boil. Add the boiling water/stock to the couscous, stir well, cover, and cook on low for about 11 minutes. Make the herb pistou
by blitzing the herbs along with the oil, garlic and pinches of
S&P in a small food processor. Add the pistou, nuts, onions and greens to the
couscous, mix everything together well, and then season with the hot sauce,
lemon juice, and S&P to taste. Serve at room temp or chilled.
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