Loaded with an abundance of raw summertime herby favorites; fresh mint, cilantro, wispy aromatic dill-crunchy pistachios and peppery arugula, this unapologetically green salad is a flavor explosion in the best possible way. Perfect for picnics, barbecues or ‘just-because’, serve with a side of ripe avocado and bright summer sunshine.
Green Couscous and Pistachio Salad [serves 6]
1 tablespoon extra virgin olive oil
1 medium yellow onion, peeled and very thinly sliced into rings
1 teaspoon ground cumin
2 cups fresh cilantro
½ cup fresh parsley
½ cup fresh dill
¼ cup fresh mint
¼cup extra virgin olive oil
2 cups couscous, cooked
1 cup raw pistachios, roughly chopped
¼ cup green onions, thinly sliced
6 cups baby arugula
Nutritional Information [per serving = 1 1⁄2 cups]
300 Calories, 21g Fat, 21.5g Carbohydrates, 4g Fiber, 2.5g Sugar, 7.7g Protein.
In a medium skillet over medium-high heat, heat olive oil until just shimmering. Add the onion then sauté them until soft and golden (about 4-5 minutes). Stir in cumin then set aside and allow to cool to room temperature.
In a large food processor fitted with an S-blade, pulse the cilantro, parsley, dill, mint, and 1⁄4 cup extra virgin olive oil until finely chopped. Set aside.
In a large bowl, gently combine sautéed onion, herb mixture, couscous, pistachios, green onions, and baby arugula until evenly distributed. Transfer to serving bowl and enjoy!
Alexandra Dawson is a Washington, DC based wellness warrior, passionate vegan & yogi. With a background in neuropsychology, nutrition, and dietetics, Alexandra writes a lifestyle and recipe website InMyBowl.com, promoting plant based nutrition, healthful and positive living, and #GoddessVibes. You can also find her on her beautifully impassioned Instagram @TallulahAlexandra.