← All recipes

🍽️ Beetroot Couscous Salad

361 kcal · 30 min · 4 servings

Ingredients

• 300 g Couscous (Instant)
• 350 ml Vegetable Broth
• 500 g Red Beet (vacuum-packed)
• 3 Stalks Parsley
• 3 Spring Onions
• 1 Organic Lemon
• 2 tbsp Olive Oil
• 1 Pinch Ground Coriander
• Salt
• Pepper
• 1 tsp Maple Syrup

Instructions

1. 1. Place the couscous in a bowl.
2. 2. Pour the boiling broth over the couscous.
3. 3. Let the couscous swell for about 10 minutes.
4. 4. Take the beetroot bulbs out of the can.
5. 5. Catch the juice from the can.
6. 6. Cut the beetroot bulbs into small, bite-sized cubes.
7. 7. Wash the parsley.
8. 8. Shake the parsley dry.
9. 9. Pluck off the parsley leaves.
10. 10. Chop the parsley leaves roughly.
11. 11. Wash the spring onions.
12. 12. Trim the spring onions.
13. 13. Slice the spring onions into thin rings.
14. 14. Wash the lemon in hot water.
15. 15. Dry the lemon.
16. 16. Grate the lemon zest.
17. 17. Squeeze the juice from the lemon.
18. 18. Take 2 tablespoons of the beetroot juice.
19. 19. Whisk the juice with the lemon juice.
20. 20. Add the lemon zest to the dressing.
21. 21. Add the oil to the dressing.
22. 22. Add the coriander to the dressing.
23. 23. Add salt to the dressing.
24. 24. Add pepper to the dressing.
25. 25. Add the maple syrup to the dressing.
26. 26. Whisk everything into a dressing.
27. 27. Season the dressing to taste.
28. 28. Pour the dressing over the couscous.
29. 29. Mix the couscous with the dressing well.
30. 30. Fold in the beetroot cubes.
31. 31. Fold in the parsley.
32. 32. Fold in the spring onions.
33. 33. Taste the salad again.
34. 34. Serve the salad in a large bowl.

Nutrition per serving

• kcal: 361
• Protein: 11 g · Fett/Fat: 7 g · Carbs: 63 g