Mixed spring greens with golden raisins & couscous

Mixed spring greens with golden raisins & couscous

By
From
New Feast
Serves
4
Photographer
Alan Benson

This is a fabulously vibrant couscous dish that makes excellent use of the year’s new-season greens: spring greens, pungent mustard greens and wild garlic are all brilliant, and you can usually find them at farmers’ markets and farm stores. If you live in a resolutely urban environment and can’t get hold of these, then use a mixture of wild rocket or watercress with silverbeet or spinach, and saute with a clove or two of crushed garlic.

Ingredients

Quantity Ingredient
200g couscous
70ml extra-virgin olive oil
250ml boiling water
2 shallots, finely sliced into rings
1 head spring greens, any yellowing outer leaves removed, finely shredded
2 handfuls mustard greens, finely shredded
1 handful wild garlic leaves, finely shredded
40g golden raisins, roughly chopped
1/2 lemon, juiced
salt
freshly ground black pepper
greek-style yoghurt, to serve

Method

  1. Put the couscous in a bowl and add a tablespoon of the oil. Use your fingers to rub it into the couscous as evenly as you can. Pour in the boiling water and stir it well. Cover with a tea towel and leave for 10 minutes, stirring with a fork from time to time to prevent the couscous from clumping together. When the couscous is cool, use your fingers to break down any remaining small clumps and to make sure it is all flowing freely. If you’re not using the couscous straight away, chill in a sealed container for up to 2 days. To reheat, tip the couscous into a bowl and cover with a tea towel. Microwave on high for 2–3 minutes. This ‘mini-steam’ should help make the grains even fluffier. If you don’t have a microwave oven, warm the couscous through in a saucepan.
  2. Heat the remaining olive oil in a frying pan and saute the shallots over a gentle heat until they are soft. Increase the heat and add the shredded greens to the pan. Saute for 2–3 minutes, or until they wilt, then add the chopped raisins and lemon juice and season, to taste, with salt and pepper.
  3. To serve, mound the couscous onto a serving platter and spoon the sauteed greens around. Serve straight away, with plenty of cool, creamy yoghurt.
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