Adding foraged ingredients to couscous works really well. You can truly let your imagination run wild,  adding various leaves, shoots and seeds as well as store cupboard ingredients until you are satisfied.  I always taste what I’m making as I go so I don’t overdo it with any one ingredient and I have favourite additions which I include every time; toasted pine nuts, lemon zest, avocado and Elderberry vinegar work really well. Leaves-wise this time I added Wild Garlic, Three Cornered Garlic flowers, Common Sorrel, Alexanders, Hairy Bittercress, and Garlic Mustard. I also added some Lady’s Smock leaves (chopped finely as their taste is particularly strong), Fennel and Yarrow leaves.

Regular couscous is good but I love the spelt variety with it’s nutty taste.

I added my own dressing to taste. This was made from Elderberry vinegar, apple cider vinegar, extra virgin olive oil, whole grain mustard, paprika, olive oil, thyme and seasoning.