Green Couscous
A vibrant, herb-packed side dish that brings a fresh, aromatic lift to any meal with its bright green hue and zesty flavor.
Ingredients
- •1.5 cups dry couscous (approx. 250g)
- •1.5 cups vegetable or chicken broth
- •1 cup fresh flat-leaf parsley, packed
- •1 cup fresh cilantro, packed
- •1/2 cup fresh mint leaves
- •2 cloves garlic, peeled
- •3 tablespoons extra virgin olive oil
- •1 tablespoon lemon juice
- •1/2 cup shelled pistachios, toasted and roughly chopped
- •1/2 cup crumbled feta cheese
- •1/2 teaspoon kosher salt
- •1/4 teaspoon black pepper
Instructions
- 1
Bring the broth to a boil in a small saucepan, then remove from heat and stir in the dry couscous.
- 2
Cover the saucepan tightly with a lid and let it sit for 5 to 7 minutes until all liquid is absorbed.
- 3
While the couscous rests, 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 vibrant green, slightly coarse paste.
- 5
Fluff the cooked couscous with a fork to separate the grains.
- 6
Add the green herb paste to the couscous and toss thoroughly until every grain is evenly coated and bright green.
- 7
Gently fold in the chopped pistachios and crumbled feta cheese just before serving.
💡 Chef tips
- For a smoother sauce, add an extra tablespoon of olive oil to the food processor.
- You can prepare the herb paste up to 24 hours in advance; keep it refrigerated and stir it into the warm couscous just before serving to maintain the bright color.
- If you prefer a different texture, toasted pine nuts or slivered almonds make excellent substitutes for the pistachios.
✅ How it should turn out
The finished dish should be a brilliant, uniform emerald green with a fragrant, herbaceous aroma and a perfect balance of fluffy texture, nutty crunch, and salty tang.