herb couscous with toasted pistachios

herb couscous with toasted pistachios makes a great vegan lunch or side salad | Cloudberry Lane

Give me couscous any day of the week. It's one of my favourites. My secret to great couscous used to be butter but now I realise that my once go-to method is completely redundant. The secret to good couscous is what accompanies it. The flavours you add. This means adding spices, subtle or in this instance, herbs. Lots of different types and you can never have too many, so versatile.

This works amazingly well by itself, but would be great with a poached egg (or two) on top. Dripping egg always works well with this grain. Also, I'm keen to try it out with tofu. Sometimes I make extra of the herb pesto and use it through pasta over the next couple of days. Other times I just add it all in and savour the result. 

herb couscous with toasted pistachios

When making the couscous, you might have to add more water if you can see that it's all been absorbed. Always add boiling water and add it bit by bit. Too much and you'll wreck it. Nice as a side salad to a meal. Try with any herbs you have to hand and exchange the pistachios for almonds if you prefer. I imagine it would work well!  It also keeps really well covered in the fridge, making it a great lunch the following day. 


  • 150 g organic couscous
  • 200 ml vegetable stock
  • 1 large onion
  • 1 tbsp olive pol
  • pinch of salt
  • 80 g shelled unsalted pistachios, toasted and chopped
  • 3 spring onions, finely sliced
  • Half a green chilli, chopped

Herb pesto

  • 25g parsley
  • 25g coriander
  • 2 tbsp chopped tarragon
  • 2 tbsp chopped mint
  • 2 tbsp olive oil


Preheat the oven to 150 *c

Put the couscous in a large bowl and pour over your boiling vegetable stock to cover. Cover the bowl with cling-wrap and leave to steam until all the water has been absorbed. I usually check it after about 12 minutes. You want it fluffy but not clumpy.

Meanwhile, sauté the onion in the olive oil until golden and soft. Leave to cool.

Get out your food processor and place all of the herbs in it. Whizz until everything is mixed well. Add the olive oil and whizz a little longer until blended.

Meanwhile, toast the pistachios in the oven, Set a timer for 3 minutes and check to see if they are slightly browned. Reset timer for another minute if they are not. 

Serves 4 or more.    Cooking Time - 15 mins     Prep Time -  15 mins

This recipe was adapted from Yotam Ottolengi's Plenty. It's a super cookbook, you should check it out. 

Let me know how you get on with this recipe in the comments, always love to hear your stories!