Recommendations · Beer and food

Couscous salad with Bird Brewery X Gulpener Gulpse Wulp Petit Saison

Couscous with courgette from the grill pan, cherry tomatoes, feta and plenty of mint and parsley. Alongside, a light saison of four and a half percent.

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Bottle of Bird Brewery X Gulpener Gulpse Wulp Petit Saison, beer

From the shelf

The bottle

Bird Brewery X Gulpener Gulpse Wulp Petit Saison comes from Bird Brewery in the Netherlands and is a saison of 4.5 percent ABV. The bottle contains 33 centilitres. A petit saison is the light version of the style: top-fermented, fermented out and therefore dry, with plenty of carbonation and a peppery note from the yeast.

Bird Brewery X Gulpener Gulpse Wulp Petit Saison

The combination

Why this works together

A salad with lemon and mint is light and fresh; a heavy beer would run straight over it. This saison stays low at 4.5 percent ABV, is dry and mainly brings carbonation, and that carbonation clears the fat of the feta and the olive oil. The peppery yeast note runs alongside the mint and the black pepper, without overpowering the salad.

At the table

The dish

  • Before 4 people
  • Ready in 30 minutes
  • Type main course

What you need

  • 300 grams couscous
  • 350 millilitres vegetable stock
  • 2 courgettes, cut into slices of 1 centimetre
  • 1 red onion, very thinly sliced
  • 250 grams cherry tomatoes, halved
  • 200 grams feta
  • 1 lemon
  • 5 tablespoons olive oil
  • 1 bunch of mint, roughly chopped
  • 1 bunch of flat-leaf parsley, roughly chopped
  • 50 grams pine nuts
  • salt and freshly ground black pepper

How to make it

  1. Put the couscous in a bowl, pour the boiling stock over it, cover and leave to swell for 8 minutes.
  2. Toast the pine nuts in a dry frying pan until they colour and shake the pan regularly; they burn faster than you think.
  3. Brush the courgette slices with a tablespoon of oil and grill them in a hot grill pan for 2 minutes per side, until they have black stripes.
  4. Fluff the couscous with a fork and let it cool until lukewarm.
  5. Make a dressing from the rest of the oil, the juice and zest of the lemon, salt and pepper.
  6. Toss the couscous with the dressing, the red onion, the cherry tomatoes and the herbs.
  7. Lay the grilled courgette on top and crumble the feta over it.
  8. Sprinkle the pine nuts over it and let the salad stand for 10 minutes before you put it on the table.

In the glass

Serving

Serve at 6 to 8 degrees in a tulip glass with a two-finger head. Do not fill the glass too full; a saison gives off its spicy aroma better when there is room in the glass.

Everything about Bird Brewery X Gulpener Gulpse Wulp Petit SaisonBack to Recommendations from ’t Bockje

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