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.

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