another cavolo nero recipe – i told you i’m obsessed!
this was a make-do version of a moro east recipe for cabbage and bulgar wheat pilaf – obviously using cavolo nero in place of the cabbage was intentional but i hadn’t realised i was out of bulgar wheat so had to substitute couscous. which was actually a good thing as it’s added a new way of making couscous to my repertoire and the result if very different from the light summery versions which is usually do, spiked with herbs and lemon.
the key top success in this dish is using a lot of butter, in which spring onions, cavolo nero and pine nuts are cooked slowly. the lemony flavours in this come from sumac, which gives a much more subtle flavour than the fresh fruit. an alternative would be a bit of chopped preserved lemon.
the resulting couscous is rich and delicious and well worth a try if you usually only have couscous in the summer. we ate this with sliced pork tenderloin which was marinated with olive oil, lemon juice, grated shallots, grated garlic, turmeric, cumin, coriander and parsley and then stir fried, with a squeeze of lemon juice added at the end. this was another recipe from moro east and went really well with the couscous. sadly it was completely unphotogenic!