This Ottolenghi inspired salad is loaded with herbs and flavour to reinvigorate your love with salad and greens! Herbs count towards our daily plant intake and this dish has three plant points per serve.
Prep time: 20 minutes. Cook time: 15 minutes.
¾ cup (150g) whole grain couscous
2/3 cup (160ml) boiling water
1 small onion, finely chopped
3 spring onions, finely chopped
1 green chilli, finely sliced
½ cup rocket, chopped
60g shelled & unsalted pistachios, toasted and roughly chopped
1 Tablespoon extra-virgin olive oil (EVOO)
160g reduced-fat feta, crumbled
¼ teaspoon salt
¼ teaspoon cumin, ground
1x cup parsley, chopped
1x cup coriander, chopped
½ cup tarragon, chopped
½ cup dill, chopped
½ cup mint, chopped
100ml extra virgin olive oil (EVOO)
1. Pour boiling water over the couscous in a bowl, then cover and let sit for 10 minutes.
2. Meanwhile, heat the EVOO over medium heat, then fry the onion until just browned/tender. Mix in the salt and cumin.
3. Place all ingredients for the herb paste in a food processor and blitz until smooth.
4. Once the couscous has been sitting for 10 minutes, use a fork to lightly fluff it. Then add the herb paste and mix well. Once mixed, add the onion, spring onions, pistachios, chilli and rocket, and mix further. Let the dish cool down to room temperature and serve with crumbled feta.
Inspired by: Ottolenghi