Kale and Preserved Lemon Couscous

by Molly Tait-Hyland

Ingredients

“This green couscous is a really good way to have a grain and a vegetable at the same time, and friends with children have told me it’s a handy recipe to have up their sleeves when they’re trying to get the family to eat veggies. I’ve made this many times using blanched broccoli instead of kale, and you can also use blanched or raw cauliflower or carrots and any herb that takes your fancy. Always use tepid or cold rather than boiling water when making couscous to prevent it going soggy. It can be successfully microwaved to heat it up if necessary.”
– Peter Gordon, chef, east London
Scant 1 cup instant couscous
250g (9oz) kale, woody stems removed
20 mint leaves
2 tbsp extra virgin olive oil
1 small preserved lemon (80g/3oz)

Directions

In a medium bowl, mix the couscous with 220ml (scant 1 cup) tepid water and ¾ teaspoon of salt. Leave until the water has been absorbed.

Boil or steam the kale for 3 minutes. Drain into a colander, run cold water over for 20 seconds, then refresh in iced water. Drain again and squeeze out excess water.

Put the kale in a food processor with the mint leaves and olive oil and blitz in several short bursts, scraping down the side of the bowl each time, until you have coarse crumbs. (Don’t purée it smooth.)

Cut the lemon in half and scoop out the flesh with a teaspoon then squeeze it through a sieve into a small bowl. Discard any pips and flesh. Finely chop the lemon rind and mix with the juice.

Mix the blitzed kale and the lemon into the couscous with a generous amount of freshly ground black pepper, adding salt to taste. Serve warm or at room temperature.

The service provided is second to none and the best thing is that I have discovered how to cook delicious, sustainable vegetables I have never eaten before. I absolutely love the surprise each week when I discover what is in the box.

— Julie, Hathersage

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