ENTRÉE (Main Course)
COUSCOUS SALAD WITH DANDELION GREENS, CHARD, MANGO, BERRIES, AND GARLICKY HONEY LEMON SALAD DRESSING
PREP TIME: 20 MINUTES
COOK TIME: 15 MINUTES
TOTAL TIME: 35 MINUTES
SERVINGS: 2 PORTIONS
With the goodness of fresh dandelion greens, Red and Yellow Swiss Card, Lettuce, juicy ripe Mangoes, some frozen and some fresh berries, the couscous plays the perfect foil to this summery deliciousness. Serve with my lemon honey dressing or strawberry poppyseed dressing.
1 cup couscous
Water eggs couscous - to cook and
1 teaspoon olive oil
2 Mangoes - Ripe
a few Cherry tomatoes
1 cup Berries
parsley - or other herbs
chard - Swiss
to taste salt
The ingredients in this salad are flexible. Quantities in the ingredients list above are indicative and may be changed to your taste. Other greens or fruits may be substituted for the ones above. Quinoa may be used instead of couscous.
TO PREPARE THE INGREDIENTS:
Set the eggs to boil.
Once done, let them cool and then peel the shells. Set aside till required.
TO COOK THE COUSCOUS:
While the eggs are set to boil, make the dressing (below) and cook the couscous as per package instructions or as in the method below.
I used instant couscous and followed Yotam Ottolenghi's instructions in the recipe for 'Tomato Party' from his "Plenty' Book. Pour the couscous into a bowl, add a little olive oil and salt. Add boiling water to cover the couscous completely, and then a bit more.
Stir and cover the bowl with cling film. After about 12 minutes, check if the water is completely absorbed by the couscous. If it is still moist, cover again and let it steam for a few more minutes till all the water has been absorbed. Remove the cling wrap, stir with a fork and set the couscous aside to cool.
TO PREPARE THE OTHER INGREDIENTS:
Peel, deseed and slice the mango into strips. Slice the tomatoes and larger cherry tomatoes.
Wash and spin dry the lettuce. Remove the dandelion leaves from the stalks, wash and spin dry. Wash and spin dry the Chard, cutting away thicker stalks. Shred the greens to bite size pieces.
Wash and dry the berries if fresh, or if frozen, take them out from the fridge just before putting the salad together. Slice the strawberries.
You can use seasonal berries of your choice, or other ripe fruit. I have taken a cup of mixed berries, blackberries, blueberries, strawberries (hulled) and cherries.
Slice the boiled eggs.
TO MAKE THE SALAD:
In a large bowl put together the greens, mango slices, tomato, and berries. Sprinkle salt and toss. Add the couscous and the slices of boiled egg. Serve with dressing.
4 tablespoons lemon juice
¼ teaspoon lemon zest
2 tablespoons honey
2 cloves garlic
3 tablespoons olive oil
1 teaspoon pepper