Edible flowers are a fabulous way to decorate savoury dishes as well as sweet things like cakes and desserts. Here’s a bowl of couscous with some lovely flowers adding a great splash of colour on the top. Obviously you could change the selection depending on what you have in your garden or, if all else fails, some supermarkets are now selling edible flowers – I know Waitrose do. If you are at all unsure, do have a look online to find out what is edible, and what is not. As mentioned in a previous blog, this company local to me, Greens of Devon, has a really useful and very pretty guide, here, that you can refer to.
- 2 tablespoons light olive oil
- 2 cloves garlic, smashed but still whole
- 2 onions, finely diced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 4 cups organic chicken stock
- 1 cup canned chickpeas, drained and rinsed
- 1/2 cup dried apricots, quartered
- 1/2 cup dried figs, quartered
- 1 red bell pepper, cubed
- 1 cup sultanas soaked in fruit juice
- Salt and freshly ground black pepper
- 2 cups couscous
- Nasturtiums and marigold petals etc to decorate
- Sauté the garlic, onions, cinnamon, cumin and turmeric in olive oil, for about 2-3 minutes. Add the chicken stock, stir around well to deglaze the pan then add the chickpeas, apricots, figs, red bell pepper and sultanas. Stir and simmer until tender, about 15 minutes. Discard the garlic and season with salt and pepper.
- Put the couscous in a large bowl. Boil 2 1/2 cups water and pour over the couscous. Cover and let sit for 5 minutes. Fluff the couscous with a fork.
- Mix all the ingredients together and serve in a bowl garnished with flowers.