Name: Beetroot Couscous Salad Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 1 cup; 2 medium beetroots, roasted and diced; 1 small, finely sliced; 1/2 cup, crumbled (optional); 1/4 cup, fresh and chopped; 1/4 cup, fresh and chopped; 2 tbsp; 1 tbsp; To taste

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If you’re craving something vibrantly colorful, bursting with freshness, and oh-so-satisfying, then the Beetroot Couscous Salad will absolutely win your heart. This recipe brings together the earthy sweetness of roasted beets, fluffy couscous, aromatic herbs, and zesty lemon juice into a gorgeous bowl that works as a show-stopping side or a meal-worthy vegetarian main. With just enough feta for a creamy, tangy contrast (unless you keep it vegan), this salad is as nourishing as it is beautiful, making it a dish you’ll return to again and again.

Beetroot Couscous Salad Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Beetroot Couscous Salad lies in its simplicity. Each ingredient is carefully chosen to play a role in taste, texture, and color, so don’t skip the fresh herbs or the zippy dressing. Here’s what you need and why you’ll love each component:

Couscous: The foundation that soaks up flavor and brings a light, fluffy texture to every bite.
Beetroots: Roasted for sweetness and tender bite, these are the vibrant stars of the show.
Red onion: Finely sliced for a crisp bite and subtle sharpness, balancing the sweetness of the beets.
Feta cheese (optional): Adds a creamy, salty richness that pairs perfectly with roasted veggies.
Fresh parsley: Bright, herbal notes that lift the salad and add freshness.
Fresh mint: A cooling, aromatic layer that makes each mouthful refreshing and unique.
Olive oil: For gloss, flavor, and to tie all the elements together beautifully.
Lemon juice: The essential tang that balances the sweet and savory ingredients.
Salt and pepper: To bring all those gorgeous flavors to life—don’t be shy with them!

How to Make Beetroot Couscous Salad

Step 1: Roast the Beetroot

Start by preheating your oven to 200°C (400°F). Wrap each beetroot in foil or place them in a baking dish and roast for about 40 minutes, or until they’re so tender a knife slides in easily. Once cool enough to handle, peel away the skin (it should slip off easily!) and dice the beets into bite-sized cubes. Roasting deepens their sweetness and color, turning everyday beets into the jewel-toned heart of your salad.

Step 2: Prepare the Couscous

While the beets roast, make your couscous. Simply measure one cup of couscous into a bowl, add enough boiling water or stock to barely cover it, cover tightly, and set aside for about 5 minutes. When the grains are plump and fluffy, use a fork to fluff and separate them. This quick step gives you a soft, pillowy base that soaks up every bit of flavor from your salad’s dressing and add-ins.

Step 3: Chop the Fresh Ingredients

Finely slice your red onion into thin crescents, and give your parsley and mint a good chop. If you’re using feta, crumble it now. Having all the elements prepped and ready will make assembling the Beetroot Couscous Salad a breeze, and ensures every forkful gets a mix of color and taste.

Step 4: Mix and Dress the Salad

In a large serving bowl, combine the fluffy couscous, diced roasted beetroot, red onion slices, crumbled feta (if using), and all those lovely chopped herbs. Drizzle with the olive oil and a squeeze of fresh lemon juice. Sprinkle on salt and pepper, then gently toss everything together. It’s okay if some beets bleed a little color into the couscous—those pink marbling streaks are part of the salad’s charm.

Step 5: Taste, Adjust, and Serve

Give your Beetroot Couscous Salad a quick taste and adjust seasoning as needed. Some like it heavy on lemon, others want an extra dusting of freshly cracked black pepper. Serve immediately for a warm salad, or let it chill in the fridge for a cool, refreshing twist. This versatility means you can make it your own, every time.

How to Serve Beetroot Couscous Salad

Garnishes

Scatter a few extra mint leaves or parsley sprigs on top for a burst of color. A final sprinkle of crumbled feta, a handful of toasted nuts, or even a swirl of tangy yogurt can elevate the presentation and flavor. The garnishes really invite guests to dig in, turning a simple salad into something truly special.

Side Dishes

This salad works beautifully alongside grilled chicken, lamb kebabs, roasted fish, or as part of a mezze spread. Pair it with warm pita, hummus, or a tangy yogurt dip for a complete Mediterranean-inspired meal. It’s also hearty enough to be the star on a lunch table with just a few olives or other nibbles.

Creative Ways to Present

Spoon the Beetroot Couscous Salad into individual jars or glasses for a picnic-friendly option, or pack it into lettuce cups for a crunchy, handheld bite. Layer it in a large, shallow platter so the jewel-like colors shine through, or arrange it in rings for a chef-inspired finish at a dinner party. There’s no wrong way to show off those beautiful beet hues!

Make Ahead and Storage

Storing Leftovers

If you have extra Beetroot Couscous Salad, stash it in an airtight container in the fridge. It keeps beautifully for up to two days, and the flavors actually deepen as it sits, making leftovers a treat for lunch or a quick snack the next day.

Freezing

While the salad can technically be frozen, the texture of cooked couscous and roasted beetroot tends to suffer after thawing. For best results, enjoy this salad fresh, or make only as much as you’ll eat within a couple of days. If you must freeze, leave out the herbs and cheese until you’re ready to serve.

Reheating

You can enjoy the salad cold straight from the fridge or let it come to room temperature before serving. If you’d like it warm, a gentle microwave reheat (just 20-30 seconds) revives the flavors without turning the herbs mushy. Give it a quick toss to redistribute the dressing and freshness.

FAQs

Can I make Beetroot Couscous Salad vegan?

Absolutely! Just omit the feta cheese or swap it for your favorite plant-based alternative. The salad is just as flavorful thanks to the beets, herbs, and lemony dressing.

What’s the best way to roast beetroots for this salad?

Wrap the whole, scrubbed beetroots individually in foil and bake at 200°C (400°F) for around 40 minutes. This locks in their moisture and brings out their natural sweetness. Once cool, peeling is a breeze and you’ll be rewarded with perfectly tender beet bites for your salad.

Can I use pearl couscous instead of regular couscous?

Certainly! Pearl (or Israeli) couscous adds a wonderful chewy bite and looks striking in this salad. Just cook it according to package directions before using, and proceed as normal.

How far ahead can I make Beetroot Couscous Salad?

You can roast the beetroots and prepare the couscous a day in advance. It’s best to assemble the salad close to serving time, but it does keep in the fridge for up to two days if needed.

Are there other herbs or veggies that work in this salad?

Yes! Dill or basil can be delightful additions, and you can toss in diced cucumber, tomatoes, or even a handful of arugula for extra greens and crunch. Make the Beetroot Couscous Salad your own signature creation.

Final Thoughts

This Beetroot Couscous Salad isn’t just a treat for the eyes—it’s a nourishing, flavor-packed dish that’s sure to make you (and anyone you share it with) crave another forkful. Whether you’re impressing dinner guests or just brightening your weekday lunch, give this recipe a try and enjoy the happy, healthy results.