Coriander Mint Pistachio Couscous

I am packing to go on a trip down the coast of Southern California.  We are going to start in Santa Barbara and make our way down to San Diego.  Along the way, we will visit my sweet aunt and some dear friends.  I wanted to make something for a few quick meals that was delicious and provided good sustenance.

I absolutely love the verde green herb paste that makes this couscous beautiful and extremely healthful.  It isn’t entirely necessary to use all of the herbs listed.  Feel free to pick a few of your favorites and call it good.  I made this recipe with brown rice couscous, rather than whole wheat.  It is very easy and inexpensive to make your own by putting brown rice into a food processor until the rice is broken down into about 1/4 size.  I also recommend using a couple tablespoons less water during cooking so that it is fluffier like classic couscous.

The brightly colored purplish green pistachios are lovely.   I also tossed in a good handful of toasted chopped almonds because I was short on pistachios.  This recipe has a perfect amount of heat from the green chilies along with a hint of cumin which I added to the red onions while sauteing.   I can eat this salad for lunch or dinner.  Originally, I served it warmish to room temperature and then loved it cold as well with a whole wheat tortilla (or a grilled pita), a dollop of thick creamy Greek yogurt, and a generous squeeze of fresh lime juice.

Coriander Mint Pistachio Couscous

Ingredients:

1 cup brown rice couscous (or regular)
1 smallish red onion, thinly sliced
1 T Fustini's Arbosana Olive Oil
1/4 t sea salt
1/2 t ground cumin

herb paste
1/2 c parsley
1 c cilantro
2 T dill
2 T mint
6 T Fustini's Arbosana Olive Oil

1 c pistachios, toasted and roughly chopped
3 green onions, finely sliced
1 fresh green chile, finely sliced
1 1/2 c arugula
A generous handful of extra herbs, roughly chopped

Juice of one lime
Greek yogurt, optional

Directions:

Cook the couscous according to package instructions. Brown rice couscous will take a bit more time; however, it is a great option to make this recipe gluten free. Once the couscous is cooked, set aside until it reaches room temperature.

Meanwhile, saute the red onion in olive oil on medium heat until translucent. Add the salt and cumin and mix well. Set aside to cool slightly.

To make the herb paste, place all the ingredients in a food processor and pulse until smooth.

Add the herb paste to the couscous and mix together well with a fork to fluff it. Add the cooked red onion, pistachios, green onions, green chiles, arugula, chopped herbs, and lime juice and gently mix.

Serves 6.