Edible Flower & Citrus Couscous Salad

Enjoy a vibrant, unconventional salad bursting with fresh flavors. This Edible Flower & Citrus Couscous Salad features light and fluffy couscous mixed with juicy citrus segments, crisp cucumber, and delicate edible flowers—a true celebration of spring.

Ingredients:

• 1 cup couscous
• 1 cup boiling water or vegetable broth
• 1 large orange, segmented and roughly chopped
• 1 grapefruit (or substitute with lemon segments), segmented and chopped
• 1/2 cup diced cucumber
• 1/4 cup finely chopped fresh mint leaves
• 1/4 cup edible flowers (such as nasturtiums, pansies, or violas)
• 2 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper, to taste

Instructions:

1. Place the couscous in a bowl and pour over the boiling water or broth. Cover and let sit for 5 minutes, then fluff with a fork.
2. Gently stir in the citrus segments, diced cucumber, and mint leaves.
3. Drizzle with olive oil and lemon juice, then season with salt and pepper.
4. Carefully fold in the edible flowers just before serving to preserve their delicate texture.

Suggested Pairing:

Pair your Edible Flower & Citrus Couscous Salad with a chilled glass of rosé or a citrus-infused iced tea for a light, refreshing spring dinner.