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Couscous Salad with Pistachios, Arugula and Herbs

Pairs with Hahn SLH Chardonnay and Winery Selection Sparkling Blanc de Blancs

Serves 4-6


  • 1 1/2 cups couscous
  • 1/2 cup currants
  • 1 1/2 cups boiling water
  • 1/4 cup olive oil
  • 1/2 cup toasted pistachios - chopped
  • 3 scallions - thinly sliced
  • 2 cups cilantro - lightly packed
  • 2 cups parsley - lightly packed
  • 1 cup mint - lightly packed
  • 1 cup arugula + 1-2 cups for serving
  • 2-3 T lime juice
  • 1/3 -1/2 cup olive oil
  • Salt and pepper to taste


In a large glass bowl, combine couscous, currants and a pinch of salt and pepper. Add boiling water and 1/4 cup olive oil - stir well and cover completely with a lid or plate to steam for 15 minutes.

In a blender or food processor, add cilantro, parsley, mint, arugula, lime juice, pinch of salt and 1/3 cup oil - process until a smooth paste forms, scraping down the sides as needed.

Toast and chop pistachios. Thinly slice the scallions. Fluff the couscous, break apart any clumps. Add the herb mixture and stir until combined. Add the pistachios, scallions, the remaining arugula. Taste and adjust seasoning with salt, pepper, lime juice. Serve drizzled with olive oil. 



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