Green Couscous
Vibrant, herb-packed green couscous is a refreshing and aromatic side dish that comes together in minutes.
Ingredients
- •1 cup dry couscous (180g)
- •1 cup vegetable broth or water (240ml)
- •2 cups packed fresh flat-leaf parsley (50g)
- •1 cup packed fresh cilantro (25g)
- •1/2 cup packed fresh mint leaves (15g)
- •2 green onions, roughly chopped
- •1 small clove garlic, minced
- •3 tablespoons extra-virgin olive oil
- •2 tablespoons freshly squeezed lemon juice
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •1/4 cup toasted sliced almonds or pistachios for garnish (30g)
Instructions
- 1
Place the dry couscous in a large heatproof bowl and set aside.
- 2
Bring the vegetable broth or water to a boil in a small saucepan, then pour it carefully over the couscous.
- 3
Cover the bowl tightly with a plate or plastic wrap and let it sit undisturbed for 5 minutes.
- 4
Meanwhile, combine the parsley, cilantro, mint, green onions, and garlic in a food processor and pulse until finely chopped.
- 5
Add the olive oil, lemon juice, salt, and black pepper to the herb mixture and pulse until it forms a bright green, textured paste.
- 6
Uncover the couscous and fluff it gently with a fork to separate the grains.
- 7
Add the green herb mixture to the warm couscous and toss thoroughly until the grains are evenly coated and vibrant green.
- 8
Transfer to a serving platter and garnish with toasted almonds or pistachios before serving.
💡 Chef tips
- For extra protein and texture, you can fold in half a cup of cooked chickpeas or crumbled feta cheese.
- The herb paste can be made up to a day in advance and stored in the refrigerator in an airtight container with a thin layer of olive oil on top.
- Store leftover green couscous in a sealed container in the fridge for up to 3 days; bring to room temperature before serving.
✅ How it should turn out
The finished green couscous is fluffy, brilliantly emerald-green, and bursting with fresh herb aromas and a bright, zesty citrus flavor.