Green Couscous
A vibrant, herb-packed side dish that transforms simple couscous into a fragrant, emerald-green masterpiece.
Ingredients
- •1 cup dry couscous (180g)
- •1 cup vegetable broth (240ml)
- •2 packed cups fresh baby spinach (60g)
- •1 cup fresh flat-leaf parsley leaves (30g)
- •1/2 cup fresh cilantro leaves (15g)
- •1/4 cup fresh mint leaves (10g)
- •2 green onions, roughly chopped
- •1 clove garlic, peeled
- •3 tablespoons extra-virgin olive oil
- •2 tablespoons freshly squeezed lemon juice
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •1/3 cup toasted slivered almonds (40g)
Instructions
- 1
Place the dry couscous in a medium heatproof bowl, add a pinch of salt and 1 tablespoon of olive oil, and toss to coat.
- 2
Bring the vegetable broth to a boil in a small saucepan, pour it over the couscous, cover the bowl tightly with plastic wrap, and let it sit undisturbed for 10 minutes.
- 3
While the couscous absorbs the liquid, combine the baby spinach, parsley, cilantro, mint, green onions, and garlic in the bowl of a food processor.
- 4
Pulse the greens until finely minced.
- 5
Add the remaining 2 tablespoons of olive oil, lemon juice, kosher salt, and black pepper to the food processor and blend until a smooth, bright green herb paste forms.
- 6
After 10 minutes, remove the plastic wrap from the couscous and fluff it thoroughly with a fork to separate the grains.
- 7
Pour the green herb mixture over the warm couscous and gently fold it in with a spatula until the couscous is evenly tinted vibrant green and thoroughly coated.
- 8
Transfer to a serving dish and garnish the top with toasted slivered almonds just before serving.
💡 Chef tips
- You can swap the almonds for toasted pistachios or toasted pine nuts for a slightly different nutty crunch.
- To make ahead, prepare the herb paste a few hours in advance and store it covered in the fridge, but wait to mix it with the couscous until just before serving to maintain the bright green color.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days; it tastes wonderful served chilled or at room temperature.
✅ How it should turn out
The finished green couscous is a vibrant emerald color with a wonderfully fluffy texture, smelling intensely fresh of aromatic herbs and citrus, and offering a bright, savory flavor balanced by the nutty crunch of toasted almonds.