🧑🍳 Stuff to Know Before You Start
Fresh Herbs, Fresh Flavor: Use the best-looking herbs you can find. In warmer months, nothing beats your own garden’s bounty.
Why Chèvre? Goat cheese adds a tangy creaminess that pairs beautifully with bright herbs.
Extra Spice: A pinch of red pepper flakes adds a subtle kick. Feel free to add more if you like heat!
Balancing Act: The buttery couscous, sautéed onion, fresh herbs, and chèvre come together for the perfect blend of savory, fresh, and tangy notes.
🥄 Ingredients
- 1 cup couscous
- 1¼ cups water
- 2 tbsp Earth Balance (or vegan butter)
- 1 small sweet onion, diced
- 2 tbsp olive oil
- ⅛ tsp salt
- ½ tsp cumin
- Pinch red pepper flakes
- 1½ cups arugula, chopped
- ½ cup Italian parsley, chopped
- ½ cup fresh mint, chopped
- ¼ cup fresh tarragon, chopped (or 1 tbsp dried)
- 3 oz chèvre, cut into bite-sized pieces
📝 Step by Step
Boil & Cover
In a medium saucepan, bring 1¼ cups water and 2 tbsp Earth Balance to a boil. Once boiling, stir in the 1 cup couscous, cover, and remove from heat. Let it sit for about 5 minutes to absorb the liquid fully.
Fragrant Base
Warm 2 tbsp olive oil in a sauté pan over medium heat. Add the diced sweet onion and cook for about 8 minutes until translucent. Stir in the ⅛ tsp salt, ½ tsp cumin, and a pinch of red pepper flakes. Cook for another 2 minutes to bloom the spices.
Mix It All Up
Fluff the couscous with a fork and place it in a large mixing or serving bowl. Add the sautéed onions (along with the oil and spices from the pan). Next, toss in the arugula, parsley, mint, and tarragon.
Crumble & Enjoy
Gently fold in the 3 oz chèvre, cut into bite-sized pieces. Taste and adjust seasoning with extra salt or pepper if needed. Serve immediately while warm.
🍽️ How to Serve This Fresh Green Couscous
- Light Lunch: Enjoy this couscous on its own, or pair it with a simple bowl of soup.
- Hearty Dinner: Add roasted chickpeas or tofu to make it more filling.
- Brunch Star: Serve on a big platter with roasted veggies and a side of crusty bread.
🧠 The Science Behind Success
Fluffing Technique: Breaking up the couscous with a fork before adding other ingredients prevents lumps and keeps it light.
Serving Temperature: This dish tastes best slightly warm or at room temperature, so the chèvre softens just enough to coat the couscous.
📖 Fresh and Herby All Year Round
While this recipe screams “spring,” it’s a fantastic pick-me-up during the winter when you crave something lighter. The combination of herbs, mild onion, and tangy goat cheese offers a bright, garden-inspired flavor that breaks the monotony of colder-weather comfort food.
Come spring and summer, it’s even better with homegrown herbs—snip your favorites straight into the bowl. If you’re dealing with store-bought herbs, just pick the freshest bunches you can find and toss them in to keep this dish vibrant and green.
❓ Reader Questions Answered
Absolutely! It has a slightly nuttier flavor and pairs just as well with the fresh herbs and chèvre.
You can try crumbled feta or a soft vegan cheese alternative. Just note that feta is saltier, so adjust seasonings accordingly.
Refrigerate in an airtight container for up to two days. Before serving again, add a small drizzle of olive oil if it’s dried out.
Couscous is typically made from wheat. Swap it with quinoa or millet for a gluten-free version, using the same method but adjusting the cooking time as needed.