we had this dish as a main course on a lukewarm september evening but you can also enjoy it as a side dish if you serve it with grilled vegetables.
for 4
150 gr. couscous
160 ml vegetable broth
1 small onion, cut in rings
2 garlic cloves, minced
olive oil
ground cumin
zest of a lemon (organic of course)
50 gr. unsalted pistachio nuts, roasted and cut
2 spring onions, minced
1 fresh red chili pepper
30 gr. rocket
a handful of peppermit
a handful of cilantro
a handful of parsley
put the couscous in a big bowl and pour the vegetable broth over it. cover it with a cloth and let it soak during 10 minutes. in the meantime, you fry the onions and the garlic with olive oil until it is caramelized. add the salt and the cumin and mix underneath. let it cool down. put the rocket and the herbs with 90 ml of olive oil in your food processor until it has a nice mixture. add it with the couscous and mix. add the fried onion-garlic mixture, the pistachio nuts, the spring onions, the red chili pepper, and the lemon zest and mix it well. serve at room temperature.
