Monday, 20 July 2009
Recipe - Rose Petal Couscous Salad
Eating flowers? Am I crazy? Yes, a little bit I guess - but not in this case. There is a large number of flowers that you can eat the whole flower or parts of it.
Roses have a long tradition of being used in foods. Today you can find it in rose harissa and rose water for example.
If you are going to try this recipe, make sure that you wash the petals very carefully. Various roses have different strength of flavour so try a petal to try and judge how many you'll need in your salad.
This dish works just as well as a standalone salad served indvidually as it does as a larger shared salad at a barbecue for example. It compliments barbecued lamb really well.
Many thanks to Mrs T. for letting me use some of her beloved roses in the making of this dish. Update: I have been told that this particular rose is called Warm Welcome.
Let's hit the recipe and see how to cook this.
Ingredients (serves 4 - 6)
Couscous for 4
1 tbsp dried mint
1 can of chickpeas, drained and heated as per the tin
10 cm piece of cucumber - halved, deseeded and diced
4 medium tomatoes, deseeded and diced
6 dried apricots, diced
Rose petals, to taste
Rose bulbs, to decorate (optional)
Cook the couscous as per the instructions of the packaging, replacing water with the vegetable stock and adding the dried mint.
Once the couscous is cooked, fluff it up with a fork. Add the rest of the ingredients and stir it all up well.
Serve in individual bowls or on a large communal plate. If you want to, decorate with some rose bulbs.