Green Goddess Basil Couscous
SERVES 4 TO 6
I’ve never met a green goddess dressing I didn’t like. This one is top notch and just as good for dipping as it is for dressing. It’s rare that both of my kids and husband all ask for seconds, but this couscous bowl always does the trick.
It’s tangy, savory, fresh, bright, and slightly sweet…the perfect spring dish to serve with a piece of fish or chicken. And it can stand alone for a great lunch. You can use whatever herbs you like: I tend toward parsley, mint, and basil, but fresh dill is a great addition, too.
Ingredients
1/2 cup veggie broth or water
1/2 cup couscous
2 cups frozen peas
1 cup crumbled feta or goat cheese 1/2 cup chopped walnuts
1/2 cup chopped parsley
1/4 cup chopped basil
1/4 cup chopped mint
Dressing
1/2 cup olive oil
1 cup basil leaves
1 small shallot, peeled
Juice of 1/2 lemon
3 tablespoons white wine vinegar or
Champagne vinegar
1 tablespoon honey
1 garlic clove
Sea salt and black pepper
1. In a medium saucepan, bring the broth to a boil. Remove the pan from the heat, stir in the couscous, cover, and let sit for 10 minutes. Fluff with a fork and set aside.
2. Boil a small pot of water and blanch the peas until they turn bright green, 2 minutes. Drain the peas and set aside.
3. Make the dressing: Blend the olive oil, basil, shallot, lemon juice, vinegar, honey, garlic, salt, and pepper in a blender or food processor. Taste and add more of whatever flavors you want.
4. In a large bowl, place the couscous, peas, feta, walnuts, parsley, basil, and mint, and toss in the dressing. Taste and add more salt and pepper as needed.
5. Serve warm or cold.
Note
Make extra dressing to use for salads all week long.