Over the years I’ve collected quite a few cookbooks. Okay, more than quite a few. I keep the best of them in my kitchen, but I have another collection upstairs on a book shelf collecting dust. Every once in a while, I thumb through one of the all-star books in search of something new. I’m usually looking for something I’ve never noticed before. This was the case for the green couscous recipe in the much-lauded vegetarian cookbook Plenty. How did I flip past this one so many times? Instead of couscous, I used a mix of white, red and black sprouted quinoa. You could also substitute wild or brown rice, or even orzo. The herb paste makes this fairly simple dish burst with flavor. The pistachios add crunch and if you add a little feta, it could easily be a substantial main course.
Preparation time: 40 minute(s)
Cooking time: 12 minute(s)
Number of servings (yield): 4
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