Beetroot And Couscous Salad Recipe

This one is just perfect for a vegan brunch or a salad for your Christmas lunch!

 

Ingredients

  • 1 cup (250ml) vegetable stock or just water
  • 1 cup (200g) couscous
  • 2 beetroot, peeled, cooked, cut into 0,5 cm slices
  • 1/2 cup chopped flat-leaf parsley, plus extra whole leaves to garnish
  • 1/2 cup corn
  • 1/4 cup pumkin seeds
  • 1 egg
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar & lemon juice
  • Salt and Pepper to taste

Instructions

  • Bring stock to the boil in a pan.
  • Remove from heat, then slowly stir in couscous.
  • Cover with a tea towel, stand for 5 minutes, then fluff grains with a fork.
  • Meanwhile, heat the oil in a frypan over medium-low heat.
  • Cook onion for 10 minutes, stirring, until softened and just starting to caramelise.
  • Stir in vinegar, lemon juice, beets, corn, pumkin seeds and parsley.
  • Season, then stir through couscous.
  • Transfer to a serving dish.
  • Boil the egg for 4 minutes.
  • Serve with the egg on top.

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