Cornflower & Citrus Couscous Salad

🌸 Cornflower

(Centaurea cyanus)

Bright blue, peppery, and basically edible confetti. These petals are mild in flavour but mighty in looks. Use them like you use parsley—but prettier.

👉 Get your blue bloom game on

Cornflower & Citrus Couscous Salad

Ingredients:

• 150g couscous

• 200ml boiling water

• 1 orange, zest and juice

• 1 tbsp olive oil

• 1 tbsp dried or fresh Cornflower petals

• Chopped parsley, mint, and spring onion

• Salt & pepper

Method:

1. Pour boiling water over couscous, cover and steam for 5 mins.

2. Fluff with a fork, add orange zest, juice, olive oil.

3. Stir in herbs, season, and finally sprinkle with Cornflower petals.

Serving Tip: Ideal for BBQs and smug garden lunches. Looks like art, tastes like sunshine.