Project C Project C
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Couscous with Ruby chocolate, pomegranate, rose petals and mint

For 4 servings | Preparation: 30 minutes - Cooking time: 20 minutes 


Additional kitchen equipment


For the couscous 
200g hand-rolled couscous 
4dl water 
1 red onion 
1 fennel bulb 
4 white celery stalks 
1/4 bunch of flat-leaf parsley 
1/2 bunch of mint 
a little olive oil 
1/2 lemon preserved in salt 
2 tablespoons of pomegranate seeds 
6 dried apricots 

50g hazelnuts 
2 roses 
salt & pepper 

For the vinaigrette/dressing 
juice of 1 lemon 
1 tablespoon maple syrup 
1dl olive oil 

For the chocolate preparation 
100g Ruby chocolate 
1 teaspoon Sichuan peppercorns 
some fleur de sel 

Additional kitchen equipment

baking parchment 


Pour the water for the couscous in a large pot and bring to the boil. Add the couscous to the boiling water, add a bit of olive oil and a sprinkle of salt and put a lid on the pot. Take the pot off the heat and leave to rest for at least 8 minutes. During this time the couscous will absorb all the water. Tip the couscous into a large dish and leave to cool. 


Trim the red onion and cut into very small dice. Cut the hard bottom off the fennel bulb and slice the fennel into semicircles. Peel the celery, remove the hard strings and cut into small slices. Coarsely chop the flat-leaf parsley and the mint. Slice the dried apricots into strips lengthways. Grill the hazelnuts, leave to cool and coarsely chop them. Quarter the preserved lemon and cut out the flesh, which you do not use in this recipe. Cut the rind into tiny dice. 


Make the vinaigrette. Whisk the maple syrup with the lemon juice and the olive oil. 


Now combine all the sliced or chopped ingredients with the couscous. Garnish the couscous with the rose petals and season with salt and pepper. 


Melt the Ruby chocolate in a bain marie and temper the chocolate. Tip it on a lined tray and spread it thinly. Crush the Sichuan pep-percorns in a mortar, rub the crushed peppercorns through a sieve and sprinkle it onto the chocolate.