Author Notes
Variations on this dish have become a staple around here. You can use any number and combination of herbs and greens, but mint and tarragon are really my favorite additions for spring and summer. I have made this with israeli couscous, farro and millet. I think quinoa would work, but I did prefer the larger grains. I use the Everybody's Nuts salt and pepper pistachios because they are so flavorful, though any salted/roasted pistachios would work. You could even use almonds, walnuts or hazelnuts. —savorthis
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Ingredients
- Herb Dressing
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1/4 cup
parsley, chopped
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1/4 cup
mint, chopped
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1/4 cup
cilantro, chopped
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2 tablespoons
tarragon, chopped
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2 tablespoons
chives, chopped (green parts of green onion also work)
-
1/3 cup
extra virgin olive oil
- Couscous
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1 cup
israeli couscous
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1 1/2 cups
broth or water
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1
sweet yellow onion, thinly sliced
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1/2 cup
pistachios, chopped
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2 cups
greens (chard, spinach, mixed...)
-
parmesan to garnish
-
eggs
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butter
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2 tablespoons
olive oil
-
bread
Directions
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Put all herb dressing ingredients in a blender and pulse until just smooth. Season with salt and pepper.
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Briefly toast pistachios in a dry pot then put in large bowl. Add 1 T olive oil to pan and saute shallots over medium low until deep brown. Add to bowl. Add remaining 1 T olive oil to pot and toast couscous to a light brown. Add broth and simmer over low until liquid is absorbed and couscous is tender (10-12 minutes). Add couscous to bowl and let cool. Toss with herb dressing and greens and divide on four plates.
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Melt butter in a pan and fry eggs to over easy. Place one egg on top of each salad. Using peeler, shave thin slices of parmesan over eggs and add a grind of fresh pepper. Serve with toasty bread.
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