Salsa verde with walnut and parsley couscous

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I love salsa verde and although you can add a mix of fresh herbs I made this one with flat leaf parsley only. I wish there was more left but we ate it, too irresistible. I love it also with grilled meats and tossed with pasta, nearly like a pesto, but much lighter !

You will need:

2 large cloves garlic, peeled
2 spoons capers, rinsed
6 anchovy fillets
4 cups roughly chopped flat-leaf parsley, leaves only, stalks removed, packed quite tightly to measure
1 teaspoon mustard powder
1 teaspoon cider vinegar
1 teaspoon fresh lemon juice
Grated zest of 1/2 lemon
1/2 cup olive oil
1 spoon honey
freshly ground black pepper
Water to bring it to the consistency that you like

Place all the ingredients in a large bowl. use a hand blender to purée. Taste and adjust the consistency by adding water and balance the sharp, sweet salt comtent by adding more salt, lemon juice or honey. it is all about personal taste 🙂

And for the Parsley and Walnut couscous you will need:

1/2 tablespoon olive oil
1/4 cup chopped walnuts dry roasted and chopped
2 spoons chopped Parsley
Grated rind of 1/4 lemon, fine
1 teaspoon lemon juice
1/2 teaspoon coarse salt
Enough water to soften it without making it mushy
1 cup dry large couscous

Prepare the couscous according to instructions on pack. Here I use large variety, not Israeli. Chop and dry roast the walnuts in a pan.
Toss all the ingredients together leaving the olive oil to add last.
Its delicious hot or cold

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