This recipe is inspired by the herb-infused green couscous served at my favourite restaurant in Marrakech, Nomad. I have tried making versions of it quite a few times and this time I really feel like I got it right. This vibrant dish has robust flavours and is very healthy but still feels satisfying. Serve it with grilled meat or fish or have it on its own.
160ml boiling water
1 large onion, thinly sliced and slowly caramelised in oil
1 tbsp olive oil
¼ tsp salt
¼ tsp ground cumin
50g almond flakes, toasted
a handful of golden sultanas
4 tbsp mint
90ml olive oil
Place couscous in a large bowl and add boiling water. Cover the bowl with cling film and let it stand for 10 minutes.
Meanwhile, heat the olive oil over a medium heat and add the thinly sliced onion. Saute until caramelised, golden and soft. Add salt and cumin and leave it to cool.
Toast the almond flakes gently in a pan and leave it to cool.
Place all herb paste ingredients in the food processor and blitz until smooth. Add the herb paste to the couscous and fluff it up with a fork. Add the caramelised onion, toasted almond flakes and rocket and mix.
Enjoy your bright and fragrant herb infused green couscous salad!