Herb Attack: #Shameseamless a la Argentina
A while back, I found myself with an inordinate amount of extra parsley in my crisper. That seems to be the case almost any time I buy fresh parsley. Recipes call for it but not in amounts that use the entire bunch. So what do you do with the rest of it?
The answer, my friends, is chimichurri! In your revolutionary efforts to #shameseamless, take a cue from Che and embrace Argentina's answer to pesto. It’s delicious, simple to make with a food processor and has all sorts of applications. I originally made it to put on top of a broiled white fish (simple and delicious weeknight supper!). But I had extra and so before I froze it to save for later use, I threw some into a simple salad with couscous that was delicious!
Chimichurri also doesn’t use any ingredients you probably don’t already have in your kitchen. So it’s cheap! It’s a great side to make ahead and freeze to have on hand to arm your efforts to launch a gorilla combat to #shameseamless any day of the week!
“Guerillero Heroica” Chimichurri and Couscous Salad
For the chimichurri (makes about ¾ cup, which is easily 6 servings)
- 1 bunch flat leaf parsley
- 8 gloves garlic
- ¾ cup olive oil
- ¼ cup red wine vinegar
- Juice of ½ lemon
- 1 tablespoon diced red onion
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- ½ teaspoon salt
For the couscous
- ½ cup Israeli couscous
- ¾ cup water
For the salad
- Arugula
- 1-2 white carrots, washed, peeled and cut into rounds
First the chimichurri. With a food processor this is a very simple process. Remove the parsley leaves from the stems and place them in the food processors. Pulse to chop. Add all of the remaining ingredients and blend them. BOOM chimichurri.
If you don’t have a food processor… you have to chop the parsley and mince the garlic by hand, which will require a bit more time and effort but also is not the end of the world.
To cook the couscous, boil ¾ cup of water and add the ½ cup couscous. Reduce to a simmer and cook for 8-10 minutes until most of the water has been absorbed/ dissolved. Fluff with a fork and salt to taste.
To assemble the salad, create a bed of arugula, throw in your couscous and carrots and top with a few healthy dollops of chimichurri. Mix it up and you’ve got yourself a delicious, flavorful lunchtime treat.