Ingredients
Couscous:
- 1 cup couscous
Roasted Beetroot:
- 2 medium beetroots, roasted and diced
Additional Ingredients:
- 1 small red onion, finely sliced
- ½ cup crumbled feta cheese (optional)
- ¼ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper, to taste
Instructions
- Roast the Beetroot: Roast the beetroot until tender (about 40 minutes at 200°C / 400°F). Peel and dice.
- Prepare Couscous: Prepare couscous according to package instructions (usually soaking in hot water or stock for 5 minutes, then fluffing with a fork).
- Combine Ingredients: In a large bowl, combine couscous, roasted beetroot, onion, feta, parsley, and mint.
- Season and Serve: Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss gently and serve warm or chilled.
Notes
- You can substitute feta with goat cheese or omit for a vegan option.
- Add toasted nuts (walnuts, almonds, or pine nuts) for extra crunch.
- Best enjoyed fresh but keeps in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad, Side Dish
- Method: Roasting, Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 17mg
