Sweet, sour and super healthy Couscous Salad with Lemon Chutney is not just any average salad. The Lemon Chutney mixed with couscous lifts the, let’s be honest, quite bland flavour of this healthy grain and transforms it into “Darling, you’ve changed!” indulgence on a plate.
I went for a walk the other day to the nearby forest, hoping to pick some wild garlic, which I became very keen on in the last few years. Cheeky me also wanted to try and replace spring onions with some wild garlic leaves in the recreation of Couscous Salad with Lemon Chutney by chef Sebastian from The Bella Luce Restaurant, mentioned in my previous post.
I knew that the wild garlic, which tastes quite similar to spring onions and is at the end of its season, was likely to fade away after the heavy rain we had the day before. I was very lucky to pick the very few remaining plants and I am happy to report that wild garlic leaves work beautifully in my version of Couscous Salad with Lemon Chutney.
Whether you use spring onions or wild garlic (to me they do taste close enough, although the wild garlic leaves are milder in flavour) the secret to the Couscous Salad with Lemon Chutney is really, the chutney.
I am used to finding some chutney in a little dish, on the side of a sandwich or a piece of meat, but I really never thought of mixing chutney with a bit of extra virgin olive oil to make a dressing for my salad. Thank you, chef Seb!
Couscous Salad with Lemon Chutney works more than well!
Couscous, coriander leaves, spring onion, or wild garlic leaves, fresh parsley, mint, extra virgin olive oil, splash of lemon juice and the glorious Lemon Chutney do come together in the absolutely delicious and light salad.
Life is delicious!
- 1 cup of couscous
- 1 cup vegetable stock
- ¼ lemon
- 4 tbsp wild garlic leaves or scapes, or 2 tbsp of chopped spring onion leaves, chopped
- 2 tbsp mint, chopped
- 2 tbsp parsley leaves, chopped
- 1 tbsp coriander leaves, chopped
- 3 tbsp Lemon Chutney
- 2 tbsp extra virgin olive oil
- Mix couscous & boiling hot vegetable stock in a bowl, cover and leave aside for 3 minutes.
- Squeeze the juice of the lemon quarter over the couscous, fluff with a fork, cover and leave for another 6 minutes.
- Combine the Lemon Chutney with extra virgin olive oil and mix well with couscous.
- Add all the remaining ingredients, mix well and serve.