Green couscous

From http://theyearofplenty.wordpress.com/2012/03/13/green-couscous/

Substituted short-grain brown rice for couscous.

(For more from “Plenty,” see http://theyearofplenty.wordpress.com)

Green Couscous
Adapted from “Plenty” by Yotam Ottolenghi
(Serves 4)

1 cup couscous
3/4 cup boiling water or vegetable stock
1 small onion, thinly sliced
1 Tbsp olive oil
1/4 tsp salt
1/4 tsp ground cumin

Herb Paste:
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 (seriously? 6? I used three and it was Plenty indeed)

3 green onions, finely sliced
1 fresh green chile, finely chopped
1 1/4 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 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. Now add the cooked onion, green onions, green chile and arugula and gently mix. Serve at room temperature.

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