The eagle-eyed may have already spotted that it is in fact quinoa and not couscous in the photo, but any sort of grain will work with this recipe. It's the perfect bit on the side for pork, chicken and turkey, but also works nicely on its own - just add hummus, feta or prawns for a more complete meal.
What's the A to V?
The green herbs, broccoli and rocket are a great source of vitamins K, C and B9 (folate), while the pistachio nuts add vitamin B6, iron and magnesium.
Ingredients (serves 4-6):
175g of couscous or quinoa
20g rocket
6-8 pieces of broccoli (normal or tenderstream, steam for 8 minutes)
1 white onion, thinly sliced
1 tsp of cumin
Pinch of salt
50g shelled pistachio nuts, toasted then roughly chopped or crumbled
2 spring onions, finely sliced
1 tbsp of zhoug (or 1 green chill, sliced)
For the herb paste
20g parsley
20g coriander
3 sprigs of tarragon, leaves removed from stems
2 sprigs of mint, leaves removed from stalks
1 generous handful of dill
3 tbsps of olive oil
Method
Cook your grain to instructions - couscous is pretty much instantaneous, quinoa will take roughly 15-20 minutes on the hob. I like to add 1/2 a stock cube to the water when cooking both.
Meanwhile, in a thick-bottomed saucepan, heat 1 tbsp of olive oil and cook your onions low and slow until they've caramalised. This should take roughly 20 minutes. You want to add the salt and cumin after about 10 minutes of cooking, and turn off the heat once your onions are nice and browned and extremely soft.
To make the herb paste, stick all the herbs with your chilli or zhoug and the remaining oil in a blender, and blitz until you have a smooth paste. Add more olive oil if desired.
Place your rocket, broccoli, spring onions and toasted pistachios into a serving bowl, add your drained couscous or quinoa, the herb paste, and mix well. As a finishing touch add your onions and serve with a quick squeeze of lemon