Description
A light, vibrant, and nutritious salad made with fluffy couscous, roasted beetroot, and fresh herbs. Perfect as a side dish or a wholesome vegetarian main.
Ingredients
Couscous
- 1 cup
Roasted Beetroot
- 2 medium beetroots, roasted and diced
Red Onion
- 1 small, finely sliced
Feta Cheese
- 1/2 cup, crumbled (optional)
Parsley
- 1/4 cup, fresh and chopped
Mint
- 1/4 cup, fresh and chopped
Olive Oil
- 2 tbsp
Lemon Juice
- 1 tbsp
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, mix couscous, roasted beetroot, onion, feta, parsley, and mint.
- Dress the Salad: Drizzle olive oil and lemon juice over the salad, then season with salt and pepper.
- Toss and Serve: Gently toss the salad 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
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 10mg
