Food & Cooking Recipes Ingredients Pasta and Grains Green Couscous 3.9 (15) 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 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.