Black Pudding Couscous with Peach Chili Chutney

Heat canola oil in a saucepan. Sauté the shallots, carrots and leek. Pour in the durum wheat semolina and cook with white wine and chicken stock according to instructions. Season with salt and pepper and add butter. Then very carefully fold in the black pudding cubes and pull. Pluck marjoram and add. Keep warm.

Cut peaches and ginger. Caramelize the sugar in the saucepan, add the fruit and the ginger and extinguish with the apple juice. Then gently simmer the chutney at low temperature for 5-10 minutes. At the end season with chili (be careful, the spiciness will be absorbed). Cool down. Serve the black pudding couscous with peach chili chutney. Sprinkle with grated cheese if desired.

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