Cilantro Mint Pistachio Couscous
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Cilantro Mint Pistachio Couscous
Category
Potatoes, Pastas and Grains
Author:
Submitted by Limonata, Holland, MI
Ingredients
Ingredients
- 1 cup brown rice couscous (or regular)
- 1 smallish red onion, thinly sliced
- 1 tablespoon Fustini's Delicate SELECT olive oil
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground cumin
Herb paste
- 1/2 cup parsley
- 1 cup cilantro
- 2 tablespoon dill
- 2 tablespoon mint
- 6 tablespoon Fustini's Delicate SELECT olive oil
- 1 cup pistachios, toasted and roughly chopped
- 3 green onions, finely sliced
- 1 fresh green chile, finely sliced
- 1 1/2 c arugula leaves, chopped
- a generous handful of extra herbs, roughly chopped
- juice of one lime
- Greek yogurt, optional
Directions
- Cook the couscous according to package instructions using 1 tablespoon of Fustini&rsquo,s Single Varietal olive oil. 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.
- Sauté, the red onion in olive oil on medium heat until translucent. Add the salt and cumin and mix well. Set aside to cool slightly.
- Place parsley, cilantro, dill, mint and 6 tablespoons of Fustini&rsquo,s Single Varietal olive oil 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.