When I tell you that every single member of my family destroyed this couscous… Both of my children loved it and I couldn’t get enough. We all kept coming back to the serving bowl for more spoonfuls, including Luca who got literally angry with me when he ran out on his plate.
It is tangy, savory, fresh, bright, and slightly sweet. The perfect spring dish to serve on a weeknight with a piece of fish or chicken or to bring to a dinner party.
You can add in whatever herbs you like. I went with parsley, mint, and basil but if I had fresh dill I would have thrown that in too. I also might try a little avocado to make it a little more filling next time.
The dressing is fireeee and I will for sure be using the leftovers from yesterday’s batch for the rest of the week on everything.
Green Goddess Spring Couscous Recipe
Makes about 4 main course or 6 size servings
– 1/2 cup, couscous (uncooked)
– 1/2 cup, chicken broth (you can also use water to make it vegetarian)
– 2 cups, frozen peas
– 1/2 cup, chopped parsley
– 1/4 cup, chopped basil
– 1/4 cup, chopped mint
– 1 cup, crumbled feta or goat cheese
– 1/2 cup, chopped walnuts
– 1/2 cup, olive oil
– 1 cup, basil leaves
– 1 shallot, peeled
– 1 clove, garlic
– 1 tbs honey
– Juice from 1/2 lemon
– 3 tbs, white wine or champagne vinegar
– Salt and pepper to taste
1. Cook the couscous: In a medium saucepan, bring the broth (or water) to a boil. Remove the saucepan from the heat, stir in the couscous, cover and let sit for 10 minutes. Fluff with fork and set aside.
2. Boil the peas: Boil a small pot of water and blanch the please for 2 minutes until they turn bright green. Drain the peas and set aside.
3. Make the dressing: Combine all of the dressing ingredients in a blender or food processor. Taste and add more of whatever flavors you want.
3. Combine: In a large bowl, place the cooked couscous and peas, fresh herbs, cheese, and chopped nuts. Toss in the dressing and serve warm. It is also great cold if you want to make this ahead of time.
Photos by Julia Dags.