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Herb-and-Pistachio Couscous Salad

Herb-and-Pistachio Couscous Salad

  • Makes
    6 servings
  • Cook Time
    30 minutes

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. The couscous pairs well with most any meat, though it is particularly good with salmon. Don’t want to dirty the food processor? We also tried the herbs finely chopped and found that it worked nicely. Fresh jalapenos vary wildly in heat, so we opted for the consistency of pickled jalapenos, which also allowed us to use the brine for seasoning and acidity.

Tip

Don’t use pearl couscous (also known as Israeli couscous or ptitim). The larger “grains” won’t hydrate sufficiently in this recipe and also cook up with a different appearance and texture.

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

Step 1

In a large bowl, combine the couscous, currants, cumin and 1/4 teaspoon each of salt and pepper.

Add the boiling water and 1 tablespoon of oil, then cover and let sit for 10 minutes.

Step 2

Meanwhile, in a food processor, combine the cilantro, parsley, the remaining 5 tablespoons of oil, jalapeno brine and 1/4 teaspoon of salt.

Process until a smooth paste forms, about 1 minute, scraping down the bowl 2 or 3 times.

Step 3

Fluff the couscous with a fork, breaking up any large clumps, then stir in the herb paste until thoroughly combined.

Fold in the jalapeños, arugula, pistachios and scallions, then let stand for 10 minutes.

Taste and season with salt and pepper. Serve at room temperature, drizzled with additional oil.

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