Last Night’s Beautiful Couscous Is Today’s Lunch

  • 1 cup couscous
  • ¾ cup boiling water or vegetable stock
  • 1 small onion, thinly sliced
  • 1 tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp ground cumin
  • 1/3 cup chopped parsley
  • 1 cup chopped cilantro
  • 2 tbsp chopped tarragon
  • 2 tbsp chopped dill
  • 2 tbsp chopped mint
  • 6 tbsp olive oil
  • ½ cup unsalted pistachios, toasted and roughly chopped
  • 3 green onions, finely sliced
  • 1 fresh green chile, finely sliced
  • 1 ¼ cup arugula leaves, chopped
  • 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 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. Now add the cooked onion, the pistachios, green onions, green chile and arugula and gently mix. Serve at room temperature.