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  • Summary

    Chef Yotam Ottolenghi's couscous recipe from his cookbook, "Plenty," gets its green from arugula, toasted pistachios, and a fresh herb pastePhoto credit: Jonathan Lovekin

    Ingredients

    • 1 cup couscous
    • 3/4 cup boiling water or vegetable stock
    • 1 tablespoon olive oil
    • 1 small onion, thinly sliced
    • 1/2 teaspoon fine sea salt
    • 1/4 teaspoon ground cumin
    • Herb Paste
    • 1/2 cup unsalted pistachios, toasted and coarsely chopped
    • 3 scallions, finely sliced
    • 1 fresh green chile, such as jalapeno, finely sliced
    • 1 1/2 cups arugula leaves, chopped

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 731 % Daily Value *
    • Total Fat: 38 g 58.04%
    • Saturated Fat: 19 g 96.93%
    • Trans Fat: 0 g %
    • Cholesterol: 90 mg 30.01%
    • Sodium: 1794 mg 74.76%
    • Calcium: 1110 mg 111.01%
    • Potassium: 231 mg 6.6%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 6.6%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 56 g %
    • Dietary Fiber: 4 g 15.04%
    • Sugar: 1 g
    • Protein: 45 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 2 g
    • Vitamin A 0.91%
    • Vitamin C 1.28%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat5
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch2
    • Exchange - Vegetables0
    • Exchange - Lean Meat6
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total2 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy4 c
    • MyPlate - Protein Total1 oz-eq

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