GREEN COUSCOUS (O)

GREEN COUSCOUS (O) image

Yield 6 people

Number Of Ingredients 20

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100g fregola (giant couscous)
150g couscous
170ml boiling water or vegetable stock
2 tbsp olive oil
1 large onion, thinly sliced
1 tsp ground cumin
50g shelled unsalted pistachios, toasted and roughly chopped
3 spring onions, finely sliced
1 fresh green chilli, finely sliced
80g rocket leaves
Salt
Herb paste
Grated zest of 2 lemons
30g parsley
20g coriander
3 tbsp chopped mint
2 tbsp chopped tarragon
2 tbsp chopped dill
120ml olive oil
½ teaspoon salt

Steps:

Place the fregola in a pan of boiling salted water (1 tablespoon of salt per litre) and simmer for 18 minutes or until aldente (this may vary according to brand). Drain into a colander and run under plenty of cold water. Leave to dry completely. Place the couscous in a large bowl, cover with the boiling water or stock and drizzle with half the olive oil. Cover the bowl with cling film and leave for 5-10 minutes. Use a fork to fluff up and then stir in the cooked fregola. Meanwhile, fry the onion in the remaining olive oil on medium heat until golden and completely soft, 10-15 minutes. Add ½ a teaspoon of salt and the cumin and mix well. Leave to cool slightly. Next, make the herb paste by placing all the ingredients in a food processor and blitzing until smooth. Add this to the couscous and fregola and mix everything together. Add the cooked onion, the pistachios, spring onions, green chilli and rocket and gently mix. Taste, add salt if needed and serve at room temperature.