Food & Cooking Recipes Ingredients Pasta and Grains Green Couscous 3.9 (15) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on July 27, 2011 Rate PRINT Share Servings: 4 Chef Yotam Ottolenghi's couscous recipe from his cookbook, Plenty, gets its green from arugula, toasted pistachios, and a fresh herb paste. Photo credit: Jonathan Lovekin Ingredients 1 cup couscous ¾ cup boiling water or vegetable stock 1 tablespoon olive oil 1 small onion, thinly sliced ½ teaspoon fine sea salt ¼ teaspoon ground cumin Herb Paste ½ cup unsalted pistachios, toasted and coarsely chopped 3 scallions, finely sliced 1 fresh green chile, such as jalapeno, finely sliced 1 ½ cups arugula leaves, chopped Directions Place couscous in a large bowl and add boiling water or stock. Cover bowl with plastic wrap and let stand for 10 minutes. Meanwhile, heat olive oil over medium heat and add onion; cook, stirring, until golden and soft. Add salt and cumin; stir to combine. Remove from heat and let cool slightly. Uncover couscous and stir in herb paste, using a fork to fluff. Add onion mixture, pistachios, scallions, chile, and arugula; gently mix to combine. Serve at room temperature. Originally appeared: The Martha Stewart Show, April 2011 Rate It PRINT