https://www.copymethat.com/r/omhcxry3hj/best-herb-and-pistachio-couscous-salad-m/
140799434
fd7x6kl
omhcxry3hj
2024-09-08 00:33:48
Best Herb-And-Pistachio Couscous Salad. milk
![](https://cdn.copymethat.com/media/best_herb_and_pistachio_couscous_salad_20240619080445745414eisin.jpg)
loading...
X
Couscous may be fast and convenient to prepare, but it’s also pretty dull. And the traditional method of infusing it with flavor—steaming it in a special pot over a flavorful liquid—just isn’t happening. We found a better way by undercooking—technically underhydrating—the couscous by preparing it with less water than typically called for. We then combine the couscous with a flavorful paste made from oil and pureed fresh herbs. The “thirsty” couscous absorbs tons of flavor as it finishes hydrating. Inspired by a recipe from Yotam Ottolenghi, we piled on the herbs—2 cups each of cilantro and flat-leaf parsley plus another 2 cups of arugula. We also added currants as we doused the couscous with boiling water, giving them time to plump. Jalapeños brought a spicy kick; we used pickled peppers, which have more consistent heat and contributed welcome piquancy. Toasted pistachios and thinly sliced scallions added a finishing crunch.
Ingredients
- 1 CUP COUSCOUS
- 3 TABLESPOONS DRIED CURRANTS
- ½ TEASPOON GROUND CUMIN
- KOSHER SALT AND GROUND BLACK PEPPER
- ¾ CUP BOILING WATER
- 6 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, DIVIDED, PLUS MORE TO SERVE
- 2 CUPS LIGHTLY PACKED CILANTRO
- 2 CUPS LIGHTLY PACKED FLAT-LEAF PARSLEY
- 2 TABLESPOONS FINELY CHOPPED DRAINED PICKLED JALAPENOS, PLUS 2 TEASPOONS BRINE
- 2 CUPS LIGHTLY PACKED BABY ARUGULA, ROUGHLY CHOPPED
- ½ CUP SHELLED PISTACHIOS, TOASTED AND CHOPPED
- 2 SCALLIONS, THINLY SLICED
Steps
Directions at 177milkstreet.com
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!