Green Couscous

Too few ratings

“This is a good way to use up all the green things in your fridge that are starting to look a bit upset. At the moment there are giant bunches of wild garlic growing everywhere - even in London. All parts of the plant are edible: the cooked leaves have a softer flavour than normal garlic and the flowers look pretty in salads, on pasta or even on a curry.”

Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
1 tbsp vegetable oil
onion
broccoli
zucchini
5 sprigs parsley
5 sprigs dill
250 g couscous
50 cl chicken stock
10 sprigs wild garlic
4 pinches goat cheese
  • Step 1/4

    • 1 tbsp vegetable oil
    • onion
    • broccoli
    • zucchini
    • 10 sprigs wild garlic

    Finely chop all your greens, including the wild garlic stems (keep the flowers for later.) Heat a pan and fry the veg in the oil until it has reduced to at least half its size. This should take about 25 minutes. If it starts to look like its drying up add some stock.

  • Step 2/4

    • 250 g couscous
    • 50 cl chicken stock

    Add the couscous and cover with stock. Cover and take off the heat.

  • Step 3/4

    • 5 sprigs parsley
    • 5 sprigs dill
    • 4 pinches goat cheese

    Chop your herbs and stir them through when the couscous has cooked. I also added some crumbled goats cheese here.

  • Step 4/4

    Finish with the wild garlic flowers.

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