Name: Couscous, parsley and dandelion salad
Yield: Serves 4
Ingredients: Generous handful of mint leaves, finely chopped; 3–4 wild garlic cloves or spring onions, finely chopped; Crisp lettuce leaves; Salt; Pitta bread; 125 g couscous or bulghar; About 150 ml olive oil; Juice of 2 large lemons; 2 generous handfuls of flat-leaf parsley or young spinach leaves, finely chopped; 2 generous handfuls of young dandelion leaves, finely shredded

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

Couscous, a miniature form of pasta, is the staple grain-food of North Africa. It is not the same as bulghar (cracked wheat), the staple grain-food of the south-eastern shores of the Mediterranean. However, either will do in this recipe, as will any combination of wild gathered leaves, always remembering that the volume of leafy element should be double that of the grain.