Green Couscous
A vibrant, herb-packed side dish that brings a fresh, aromatic lift to any meal with its bright green hue and fluffy texture.
Ingredients
- •1.5 cups dry couscous (approx. 250g)
- •1.5 cups boiling vegetable broth
- •1 cup fresh flat-leaf parsley, packed
- •1 cup fresh cilantro, packed
- •1/2 cup fresh mint leaves
- •2 cloves garlic, peeled
- •1/4 cup extra virgin olive oil
- •2 tablespoons fresh lemon juice
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1/4 cup toasted sliced almonds for garnish
Instructions
- 1
Place the dry couscous in a large heat-proof bowl and pour the boiling vegetable broth over it.
- 2
Cover the bowl tightly with plastic wrap or a lid and let it sit for 10 minutes until all liquid is absorbed.
- 3
While the couscous sits, combine the parsley, cilantro, mint, garlic, olive oil, lemon juice, salt, and pepper in a food processor or blender.
- 4
Pulse the herb mixture until it forms a smooth, vibrant green pesto-like sauce.
- 5
Once the couscous is ready, use a fork to fluff it gently, breaking up any large clumps.
- 6
Pour the green herb sauce over the couscous and fold it in thoroughly until every grain is evenly coated and bright green.
- 7
Transfer to a serving dish and top with the toasted sliced almonds before serving.
💡 Chef tips
- For a deeper flavor, use a high-quality cold-pressed olive oil, as its grassy notes complement the fresh herbs perfectly.
- You can make the herb sauce up to 24 hours in advance and store it in the refrigerator, but fold it into the couscous just before serving to keep the color bright.
- If you prefer more texture, add a half-cup of thawed frozen peas or finely diced cucumber to the mix.
✅ How it should turn out
The finished dish should be light and fluffy with a brilliant emerald color, smelling intensely of fresh herbs and citrus with a clean, savory taste.