Green Couscous
A vibrant, herb-packed side dish that brings a fresh, aromatic lift to any meal with its bright color and zesty flavor profile.
Ingredients
- •1.5 cups dry couscous (approx. 250g)
- •1.5 cups boiling vegetable broth
- •1 cup fresh 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 teaspoon salt
- •1/4 teaspoon black pepper
- •1/4 cup toasted pine nuts
- •1/4 cup pomegranate seeds for garnish
Instructions
- 1
Place the dry couscous in a large heat-proof bowl, pour the boiling vegetable broth over it, cover tightly with plastic wrap or a lid, and let it sit for 10 minutes.
- 2
While the couscous is steaming, combine the parsley, cilantro, mint, garlic, olive oil, lemon juice, salt, and pepper in a food processor or blender.
- 3
Pulse the herb mixture until it forms a smooth, vibrant green paste; add a teaspoon of water if it is too thick to blend.
- 4
Remove the cover from the couscous and fluff it gently with a fork to separate the grains.
- 5
Pour the green herb mixture over the warm couscous and toss thoroughly with a fork until every grain is evenly coated and bright green.
- 6
Fold in the toasted pine nuts and garnish with pomegranate seeds before serving warm or at room temperature.
💡 Chef tips
- For a deeper flavor, toast your pine nuts in a dry pan over medium heat for 2-3 minutes until golden brown before adding them to the dish.
- You can make the herb paste up to 24 hours in advance and store it in the refrigerator, but wait to mix it with the couscous until just before serving to maintain the bright color.
- If you prefer a different texture, you can substitute the pine nuts with toasted slivered almonds or chopped pistachios.
✅ How it should turn out
The finished dish is a fluffy, jewel-toned green couscous that smells intensely fresh and herbaceous, with a bright, zesty taste balanced by the crunch of toasted nuts.