Couscous greens with rose-pickled rhubarb
serves
6
Couscous greens with rose-pickled rhubarb
Ingredients (14)
- 1 cup (200g) pearl couscous
- 350g rainbow chard (substitute silverbeet), stalks and leaves thinly sliced
- 3 long green shallots, thinly sliced into rounds
- 1/2 bunch chives, finely chopped
- 1 cup flat-leaf parsley leaves, chopped
- 1/2 cup mint leaves, chopped
- 1/2 cup chervil sprigs
- 1 Pink Lady apple, thinly sliced (we used a mandoline)
- Extra virgin olive oil, to serve
Pickled rhubarb
- 1/2 cup (125ml) red wine vinegar
- 1/2 tsp dried chilli flakes
- 1/3 cup (75g) caster sugar
- 200g rhubarb
- 1 tbs rosewater
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.For the pickled rhubarb, place vinegar, chilli, sugar and 1/2 tsp salt flakes in a small saucepan. Bring to the boil, then reduce heat and simmer for 2 minutes. Cut rhubarb into 8cm lengths and shave with a peeler or mandoline. Place in a heatproof bowl and pour over the pickling liquid and rosewater. Set aside for 5 minutes to pickle.
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2.Meanwhile, cook couscous according to packet instructions. Transfer to a colander and refresh under cold running water. Transfer couscous to a bowl, add chard, shallot, chive, parsley, mint and chervil, and toss to combine.
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3.Arrange salad and apple on a serving platter and top with rhubarb. Drizzle over half the pickling liquid, then drizzle with oil.
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