Middle Eastern traditional recipes work so well for summer meals because they’re loaded with fresh herbs which are readily available in the warm weather months. They’re also delicious whether they’re served hot or cold. This couscous with green herbs dish uses parsley, mint, and cilantro, and it even works well with almost any combination of fresh herbs you have in the fridge. Using mint and parsley as the base keeps the flavor rich and deep.
Here’s a recipe for another delicious side dish:
Potato Salad with Mustard Vinaigrette
Couscous with Green Herbs
Prep
Cook
Inactive
Total
Yield 4-6 servings
Ingredients
- 1 cup medium size couscous
- 3 cups finely chopped fresh flat leaf parsley (about 2 bunches)
- 1 1/2 cups finely chopped fresh mint (about 1 bunch)
- 1 cup finely chopped fresh cilantro
- 1 teaspoon cumin
- 1/2 teaspoon cayenne
- 1 teaspoon olive oil
- 1 tablespoon fresh lemon juice (or more to taste)
- 1 teaspoon fine sea salt (or more to taste)
- 1 cup sliced scallions (mostly the white part)
Instructions
Toast the couscous in a dry skillet over low heat for 3-4 minutes until it begins to smell lightly toasted. Add the toasted couscous to 4 cups of boiling water and cook on medium-low, stirring occasionally for about 6-8 minutes until the couscous is tender but not mushy. Drain the couscous well and add to a large mixing bowl. Toss it gently with a fork to remove any clumps . Add the rest of the ingredients and stir well to combine. Let the salad rest for at least 10 minutes. Taste for seasoning. It may need more lemon juice and/or salt.
Serve cold or at room temperature garnished with the scallions and a lemon wedge.
Cuisine Middle Eastern
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