Spring Clean Out – Bright and Herby Green Couscous
It’s a bit overwhelming to think we are moving again in less than two weeks. There are some ways in which I actually like moving. As a big proponent of the “use it or lose it” mantra, moving offers an opportunity to revamp, reorganize, and sift through any accumulated clutter. Having moved to Nashville within the last year, it was easy to determine which items we had not used since moving in and make judgements as to whether to donate them, recycle them, or hold out hope that we might find just the right use for that odd utensil, or the perfect occasion for a never worn dress.
The same clean out fervor carries over to the pantry. Spices that have not been used in the months that have eclipsed since the move in date should likely be tossed, especially if ground. And while I have a soft spot for “ancient grains,” the same does not apply to old stale ones. Nuts, too, begin to decline rapidly once they pass their peak. Dustin and I had a great wealth of couscous sitting in a Ball Jar on our grains shelf, and an old bag of shelled pistachios that were about to go over the proverbial hill. When I came across a recipe in Yotam Ottolenghi’s “Plenty” for green couscous, that incorporated the tiny grains with a vivacious herb sauce and toasted pistachios, I knew I found a winner.
In the spring, more than ever, I love making bright herbaceous dishes. Perhaps it’s just that many of my favorite herbs are just starting to peek through the ground, and maybe it’s because green is the unofficial color of springtime, but bright punch flavors draw me in after the heavy stews, soups, and braises that dominate winters comfort cuisine. This salad actually pairs very well alongside a heavier dish like a Tagine, and is great a day (or even two) later over a bed of bright greens with grilled chicken, shrimp, or tofu.
From a health perspective this couscous salad covers its bases. Couscous is made from semolina flour, traditionally the semolina was rolled into tiny pellets and then tossed in flour to keep the pellets from sticking together, before left to dry. While couscous is more akin to a pasta than a whole grain, a whole wheat variety may be substituted for the traditional white variety adding additional protein and fiber to this dish. If you want to go a step further and up the ante to a full on whole grain, cracked bulgur wheat, millet, or quinoa may be swapped in for the couscous. It will alter the flavor slightly but should be a delicious and nutritious dish nonetheless.
The pistachios in this dish provide a nice textural contrast to the chewy toothsome grains, leafy greens, and soft onion. From a nutritional perspective they add a great deal as a good source of healthy fat, B Vitamins, fiber, and pop of protein. I have upped the amount of parsley in this recipe from Yotam’s original 1/2 cup because, compared with cilantro, it packs a nutritional wallop. Not only is it high in dietary fiber, but is also a rich source of Vitamins K, C, and A. So go on and dig into this bright herbaceous dish, your body and your taste buds will thank you.
Green Couscous – from Yotam Ottolenghi’s “plenty”
For the Herb Paste
1/2 C Chopped Flat-leaf Parsley
1/2 C Chopped Cilantro
2 TBSP Chopped FreshTarragon
4 TBSP Chopped Fresh Mint
6 TBSP Olive Oil
For the Couscous
1 C Couscous
3/4 C Boiling Water or Stock
1 TBSP Olive Oil
1 Lg Onion, Thinly Sliced
1/2 TSP Fine Sea Salt
1/4 TSP Ground Cumin
1/2 C Unsalted Pistachios, Toasted and Coarsely Chopped
3 Scallions, Finely Sliced
1 Fresh Chile, Such as a Jalapeño, Finely Sliced (I Like This Spicy So I Substituted a Serrano)
1 1/2 C Arugula Leaves, Chopped
To make the herb paste combine all ingredients, save the olive oil, in a food processor and pulse. Add olive oil in a steady stream until the mixture resembles a smooth paste. Taste and add a bit of salt and pepper as needed.
To make the couscous, place couscous in a large bowl and add boiling water or stock. Cover the bowl with plastic wrap and let it stand for 10 minutes. Fluff gently with a fork to break up any big chunks and set aside.
In a sauté pan heat olive oil over medium heat. Add onion, cumin, and salt and sauté until the onion is golden and soft.
In a large bowl, combine couscous and half of the herb paste. taste and add more herb paste a bit at a time until you like the balance of flavor. You can serve the remaining sauce on the side so that diners can adjust for individual taste. Add pistachios, scallions, green chile, and arugula and toss gently.