COUSCOUS AND BEETROOT SALAD

2015-03-05
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  • Cook Time : 0m
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Vital Statistics

Preparation Time

15 minutes

Cooking Time

Serves

6

Ingredients

  • 450g couscous
  • vegetable stock
  • juice of 1 lemon
  • 1 tsp Bart Garlic in Sunflower Oil
  • 2 tsp Bart Harissa Paste
  • 3 tbsp olive oil
  • salt & pepper
  • 300g cooked beetroot, cut into 1cm cubes
  • 4 spring onions, chopped
  • 70g baby rocket leaves
  • 50g pine nuts, toasted
  • 1 tsp Bart Cumin Seeds
  • 3 tsp Bart Coriander
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    1. Place the couscous in a bowl and pour over enough stock to cover. Set aside for 10 minutes until the liquid is absorbed.
    2. Fluff up the couscous with a fork, stir in the lemon juice, garlic, harissa and olive oil and season with salt and pepper.
    3. Just before serving, stir the beetroot into the couscous. Add the spring onions, rocket leaves, pine nuts, cumin seeds and coriander. Transfer to a salad bowl and drizzle a little olive oil over.

 

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