Thursday, May 22, 2014

Herb and Pistachio Couscous

Normally we use pre-flavoured sachets of couscous (preferably Ainsley Harriot's) but this time I decided that making it from scratch really cannot be that hard.  And to produce something jam packed full of flavour, such as this dish, really isn't hard at all.
Full of fresh herbs that not only tasted fantastic together but let off such a pungent aroma.  The delicate crunch of red onion and pistachio added a depth to the citrus laced soft couscous perfectly.
A very enjoyable side dish that, to be honest, I could just eat by itself by the plate full.

Needless to say no more pre-flavoured sachets for this house.....
 Herb and Pistachio Couscous
(recipe adapted from
Serves: 8
ProPoints per serve: 5
1 1/2 cups couscous
1 1/2 cups boiling water
1/2 cup chopped fresh mint leaves
1/2 cup chopped fresh coriander leaves
1 cup chopped fresh flat-leaf parsley leaves
1 small red onion, finely chopped
1/2 cup pistachio kernels, toasted
1 tablespoons olive oil
1/4 cup orange juice
freshly ground black pepper

Place couscous in a heatproof bowl. Add boiling water. Stand, covered, for 5 minutes or until water is absorbed. Stir with a fork to separate grains. Cool for 5 minutes.
Meanwhile finely chop herbs and onion. Add remaining ingredients. Season with salt and pepper. Toss to combine. Serve.

(click here for a printable version of this recipe)

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