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Couscous salad with flowers of Calendula

‘The orange Calendula flowers combine excellently with the oriental ingredients of the couscous salad’

 

edible flowers recipe  MG 2679               

Ingredients for 4 persons:  
2 smoked fillets of chicken
500 g couscous
2 lemons
1 small shallot
1 clove of garlic
1/2 cucumber
2 spring onions
500 g green asparagus
1 handful of mint leaves
2 tablespoons of Greek yogurt
100 g feta cheese
olive oil
ground black pepper
sea salt
Calendula flowers


Preparation:

Prepare the couscous according to the directions on the package.

Meanwhile, cut the smoked fillet of chicken into strips and cook the asparagus al dente.

Finely chop the shallot and garlic, cut the cucumber into small pieces and the spring onions into fine rings.

Coarsely chop the mint leaves. Put all of this in a salad bowl, together with the Greek yogurt and season this with salt, pepper and lemon juice.

Spoon the couscous through the yogurt mixture.

Mix the smoked chicken and asparagus with the couscous and crumble some feta cheese on top.

Garnish with mint leaves, Calendula petals and lemon wedges.

Season with a little black pepper end enjoy!

This salad can be eaten both lukewarm and cold.

Did you know that Calendula flower petals are colourfast in hot dishes too?