At the weekend we decided to take advantage of the amazing weather and headed for the beach for kids tea. Amongst the other goodies we packed this amazing green couscous from the book Plenty by Yotam Ottolenghi. It's a fab salad for hot summers day, just bursting with flavour. On the side we also had Tessa's Chicory leaves with freshly podded peas which are definitely our new addiction!
Serves 4
Ingredients
150g couscous
160ml boiling water or vegetable stock
1 small onion, thinly sliced
1 tbsp olive oil 1/2 tsp salt
1/4 tsp ground cumin
50g pistachios, shelled & toasted
3 spring onion, finely sliced
1 fresh green chilli, thinly sliced
30g rocket, chopped
Herb Paste
20g flat-leaf parsley
20g coriander
2 tbsp tarragon
2 tbsp dill
2 tbsp mint
90ml olive oil
Directions
Place couscous in a large bowl & add boiling water or stock. Cover the bowl with cling film & let it stand for 10 minutes.
Meanwhile, heat the olive oil over a medium heat & add the onion. Saute for 10 minutes, stirring now & then until golden & soft. Add salt & cumin mix well & leave it to cool.
For the herb paste...
Place all ingredients in the bowl of a food processor & blitz until smooth. Add the herb paste to the couscous & mix it all together. Fluff it up with a fork. Add the cooked onion, pistachios, spring onions, green chilli & rocket & gently mix until well combined. Serve at room temperature.
Place all ingredients in the bowl of a food processor & blitz until smooth. Add the herb paste to the couscous & mix it all together. Fluff it up with a fork. Add the cooked onion, pistachios, spring onions, green chilli & rocket & gently mix until well combined. Serve at room temperature.
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Tessa's Chicory and fresh peas
serves 4-5 as a side
2 white or red chicory heads
a bag of freshly podded peas
2 big spoonfuls of capers
for the dressing
some olive oil
apple cider vinegar
(in equal measures)
a teaspoon of wholegrain mustard
Directions
Split the chicory heads into leaves with the peas and then add the capers.
Add the oil and vinegar together with the mustard and shake vigorously.
If taking to the beach don't dress the salad until you get there as the dressing makes the chicory soggy and its best lovely and crunchy.
Pears and a hard goats cheese are a great addition to this salad.
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