1. Place couscous in a large bowl and add boiling water or stock. Cover with plastic wrap and let stand for 10 min
2. Meanwhile, heat olive oil over medium heat and add onion; cook, stirring, until golden and soft. Add salt and zatar, stir to combine. Remove from heat and let cool slightly.
4. Mix together herb paste ingredients.
3. Uncover couscous and stir in herb paste, using a fork to fluff. Add onion mixture, pistachios, scallions, chile (if using) and rucola. Gently turn to combine. Serve at room temperature.
150 gr couscous
160 ml boiling water or vegetable stock
1 small onion, thinly sliced
1 tbsp olive oil
1/4 tsp salt
1/4 teaspoon of zatar (original recipe calls for cumin but I have cumin-haters around, so I always replace cumin with zatar or origano)
50 gr shelled unsalted pistachios (toasted and roughly chopped)
3 spring onions, finely sliced
1 fresh green chilli, finely sliced (optional by the way - I do not add as I want my kids to eat :)
30 gr rocket, chopped
20 gr parsley
20 gr coriander
2 tbsp chopped tarragon
2 tbsp chopped dill
2 tbsp chopped mint
90 ml olive oil