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.
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:
- Pour boiling water over couscous, cover and steam for 5 mins.
- Fluff with a fork, add orange zest, juice, olive oil.
- 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.
