A few evenings ago, my husband and son were at a swim meet and I was home with my picky-eating daughter. I had tons of beautiful CSA arugula all to myself! 🙂 (It is my favorite!) Initially, I was going to just eat it as a giant salad for dinner, but this seemed much more special. I quadrupled the amount of arugula in this dish. Healthy & delicious- as a vegetarian entree or a side dish. This recipe was adapted from Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi by Yotam Ottolenghi. I am bringing this to share with my arugula loving friends for Fiesta Friday #25 at the Novice Gardener. Have a great weekend!
Yield: Serves 4
- 1 cup whole wheat couscous
- 3/4 cup boiling water or vegetable stock
- 1 small yellow onion, thinly sliced
- 1 T olive oil
- 1/4 tsp coarse salt
- 1/4 tsp ground cumin
For the Herb Paste:
- 1/3 cup chopped parsley
- 1 cup chopped cilantro
- 2 T chopped tarragon
- 2 T chopped dill
- 2 T chopped mint
- 4 T olive oil
To complete the dish:
- 1/2 cup roasted, salted pistachios, roughly chopped
- 3 green onions, finely sliced
- 1 jalapeño, finely sliced
- 4-5 cups arugula leaves, roughly chopped
- 3-4 oz feta cheese, crumbled
- Place the couscous in a large bowl and cover with the boiling water or stock. Cover the bowl with plastic wrap and leave for 10 minutes.
- Meanwhile, fry the onion in the olive oil on medium heat until golden and completely soft. Add the salt and cumin and mix well. Leave to cool slightly.
- To make the herb paste. Place all the ingredients in a food processor and blitz until smooth.
- Add the herb paste to the couscous and mix everything together well with a fork to fluff it up.
- Add the cooked onion, pistachios, green onions, jalapeño, arugula, and feta. Gently mix. Serve at room temperature.
One Year Ago: