1 tbsp olive oil
¼ onion, finely chopped
1 garlic clove, finely chopped
85g/3oz watercress, stalks and leaves separated
3 tbsp chopped fresh dill
150ml/¼ pint hot chicken stock
2 tbsp double cream
salt and freshly ground black pepper
75g/3oz couscous
150ml/¼ pint hot chicken stock
1 small cooked beetroot, chopped
squeeze lemon juice
large handful fresh herbs, including parsley, dill and basil, chopped
salt and freshly ground black pepper
olive oil, for greasing
For the watercress soup, heat the olive oil in a saucepan, add the onion and gently fry until softened but not coloured. Add the garlic and cook for one minute.
Add the watercress stalks, the dill and the stock. Bring to the boil, reduce the heat and simmer for 2-3 minutes.
Add half of the watercress leaves and cook for 2-3 minutes. Add the remaining watercress leaves and the cream, remove from the heat and allow to cool slightly.
Pour the soup into a food processor and blend until smooth. Season well with salt and freshly ground black pepper and set aside in a warm place.
For the couscous timbale, place the couscous into a large bowl and pour over enough stock to cover the couscous (you may not need it all). Cover with cling film and leave for five minutes. Fluff up with a fork, then add the beetroot, lemon juice and herbs, season with salt and freshly ground black pepper and stir well to combine.
Lightly oil a small bowl. Press the couscous mixture into the bowl, then turn out into a soup dish.
To serve, pour the watercress soup into the bowl around the couscous timbale. Drizzle with olive oil and garnish with walnuts.
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