“Green Couscous” – It’s the Green Ingredients – From Yotam Ottolenghi

I like to fish, and I love preparing sautéed fish. And it just so happens the “green couscous” below would be a good pairing for fish, according to famed London chef Yotam Ottolenghi. He calls it “green” because of the color of the ingredients: arugula, green onions, green chile, parsley, cilantro, tarragon, dill and mint. (Click here to see the recipe.)

Green couscous Ottolenghi calls this side salad “good looking and even better tasting.”

“It has strong flavors and is extremely healthful, but still feels light and comforting,” he says in his acclaimed  vegetarian cookbook Plenty (Chronicle Books, 2011). “Adding some feta will make it a bit more substantial.”

The herbs in this salad, by the way, are used to prepare an olive oil-based herb paste, which is added to the cooked couscous. Sautéed onion and cumin are added to the couscous, too, which is gently mixed  with the arugula, toasted pistachios, green onions, and green chile. (Click here to see the recipe.)

I’d use a robust oil like our Miller’s Blend or Arbosana to pull together the strong flavors – and then sit down and enjoy it with my fish.

Bon appétit,

California Olive Ranch Master Miller Bob Singletary