Description
A light, vibrant, and nutritious salad featuring fluffy couscous combined with sweet roasted beetroot and fresh herbs. This versatile Mediterranean-inspired dish is perfect as a refreshing side or a wholesome vegetarian main, easy to prepare and full of color and flavor.
Ingredients
Main Ingredients
- 1 cup couscous
- 2 medium beetroots, roasted and diced
- 1 small red onion, finely sliced
- ½ cup crumbled feta cheese (optional)
- ¼ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped
Dressing
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper, to taste
Instructions
- Roast the Beetroot: Preheat your oven to 200°C (400°F). Wrap beetroots in foil or place them on a baking sheet and roast for about 40 minutes until tender when pierced with a fork. Allow to cool, then peel and dice into small cubes.
- Prepare the Couscous: Follow the package instructions by soaking 1 cup of couscous in hot water or vegetable broth for about 5 minutes until fluffy. Then fluff it gently with a fork to separate the grains.
- Combine Ingredients: In a large mixing bowl, add the cooked couscous, roasted beetroot, finely sliced red onion, crumbled feta cheese (if using), chopped parsley, and chopped mint. Mix gently to distribute ingredients evenly.
- Dress the Salad: Drizzle the olive oil and fresh lemon juice over the salad. Season with salt and freshly ground black pepper to taste. Toss gently to coat all ingredients thoroughly with the dressing.
- Serve: This salad can be served warm immediately or chilled in the refrigerator for a refreshing cold salad. It makes an excellent side dish or a light main course.
Notes
- Substitute feta cheese with goat cheese or omit entirely for a vegan version.
- Add toasted nuts such as walnuts, almonds, or pine nuts for extra texture and crunch.
- Best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad, Side Dish
- Method: Roasting
- Cuisine: Mediterranean
