green couscous

June 9, 2013

green couscous

Today I’m honouring healing, comfort, and simplicity. 3 words I will hold throughout the day. As the buddhist munks at Tassajara say “There is something very mysterious that happens when attentive minds prepare and cook food,” and I say bring it on. So in my preparation of this dish inspired by the fabulous Ottolenghi, and as I  head into the rest of the day, my attentive mind will rest on these truths. The reason I choose this dish is that it embodies healing, comfort, and simplicity: it’s packed full of nature’s medicine in the form of parsley, cilantro, dill and other healing herbs; it’s a comfort food right up there with the very best we all remember from our childhood; and it takes no time to prepare and is grounded in its list of basic, elemental ingredients. So cook, eat, be attentive, and fill the world with more of the things we need. “Be and be better.”

1 cup israeli couscous

¾ cup boiling water or vegetable stock

1 small onion, thinly sliced

1 tbsp olive oil 

¼ tsp salt

¼ tsp ground cumin

Herb paste:

1/3 cup chopped parsley

1 cup chopped cilantro

2 tbsp chopped tarragon

2 tbsp chopped dill

2 tbsp chopped mint

6 tbsp olive oil

 

½ cup unsalted pistachios, toasted and roughly chopped

3 green onions, finely sliced

1 fresh green chile, finely sliced

chives and chive flowers for garnish

Place the couscous in a large bowl and cover with the boiling water or stock. Cover the bowl with plastic wrap and leave for 10 minutes.

Meanwhile, fry the onion in the olive oil on medium until golden and completely soft. Add the salt and cumin and mix well. Leave to cool slightly.

To make the herb paste, place all the ingredients in a food processor and blitz until smooth.

Add the herb paste to the couscous and mix everything together well with a fork to fluff it up. Now add the cooked onion, the pistachios, green onions, and green chile and gently mix. Garnish with chives and chive flowers. Serve at room temperature.

 

 

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