HERBY COUSCOUS (after Ottolenghi's Green Couscous)  Serves 4

Ingredients :

150g couscous

160ml boiling vegetable stock

1 small onion, thinly sliced

1 tbsp olive oil (for frying)

quarter tsp of sea salt

quarter tsp of ground cumin

3 spring onions, trimmed & finely sliced

1 red chilli, top & tailed, most seeds removed and finely sliced

30g rocket, coarsely chopped.

Herb paste :

20g fresh parsley, roughly chopped

20g fresh coriander, roughly chopped

1 tsp dried tarragon

3 tbsp mint, roughly chopped

90ml extra virgin olive oil.

Method :

1.  Place the couscous in a large bowl and cover with the boiling stock.

2.  Cover the bowl with clingfilm and leave for 10 minutes.

3.  Meanwhile, fry the onion in the olive oil on a medium heat until golden and completely soft.  Add the salt & cumin, mix lightly and leave to cool slightly.

4.  Make the herb paste by placing all the ingredients in a good processor and blitzing until smooth.

5.  Add the herb paste to the couscous and mix well, fluffing it up with a fork.  Next, add the cooked onion, spring onions, chilli and rocket and mix through.

Serve.

From http://jennyeatwellsrhubarbginger.blogspot.com  via Ottolenghi’s cookbook  “Plenty”.