This Magenta Beetroot Couscous Salad with parsley is sweet and earthy and makes a delicious side dish or light meal that you can take with you on a picnic.
Beetroot has gradually become one of my favorite vegetables, even though it wasn’t always like that. As a child, I didn’t like it at all, especially when it was served in the school cafeteria. However, over time, I found my way to enjoying it. Beetroot has become a staple in my kitchen whether it’s raw, pickled, roasted, or dried in powder. Now, whenever I come across beets in the store, I immediately buy them and prepare them according to my mood. And that was exactly what happened this time.
This beet couscous salad is inspired by Middle Eastern cuisine and can also be called Beet Tabbouleh.
Why you will love this couscous salad recipe?
- This salad is quick to make and portable. It’s our favorite to take on hikes.
- Nutritious, filling, and very tasty
- vegan
- great way to use leftover couscous
Ingredients
couscous
I used leftover cooked couscous from this lamb couscous. To cook the couscous, use either water, chicken stock, or vegetable stock (for a vegetarian version). You can also follow these instructions on how to cook couscous.
cooked red beets
You can either buy cooked beets or buy raw beets and cook them. Don’t need to peel them off, just wash them.
To cook raw beets, place them in a large saucepan, cover with water, bring water to a boil, then reduce the heat and simmer until tender, approximately 20-30 minutes depending on size.
Fresh parsley
I strongly suggest using fresh parsley for the best result, but you can experiment with other fresh herbs like coriander or basil.
Spring onion
I often have spring onions in the fridge and they are great in this salad.
Cherry tomatoes
add sweetness and a refreshing crunch to the Mediterranean couscous salad
Sumac
a tangy spice made from ground berries lends a lemony zest and deep red hue.
Olive oil
opt for extra virgin olive oil, it makes the difference to a salad dressing.
Lemon juice
I always have lemons at home and freshly squeezed lemons add zesty flavor, you can use white balsamic or apple cider vinegar instead.
Pecans
The roasted pecans add a delicious crunch and are nutritious. Walnuts would also work well, similar to the walnuts used in this bulgur pilaf.
AllSpice
I used whole allspice that I crushed in the mortar
Couscous Beetroot Salad Recipe
First step: Cook the Couscous
Place the cous cous in a medium-sized bowl. Bring 80 ml of water to a boil. Pour the boiling water over the couscous, cover with a plate or plastic wrap, and let it sit for about 5 minutes until the couscous absorbs the water and becomes tender. Fluff the couscous with a fork and set aside.
Second step: Cut the vegetable
Dice or grate the cooked beets. Chop the parsley and finely slice the spring onion. Halve the cherry tomatoes.
Third step: Prepare the dressing
In a small bowl, mix the olive oil, lemon juice, powdered all spice and sumac.
Fourth step: Marinate the beets
Place the beets on a plate, sprinkle them with salt and pepper, and drizzle with 2 tbsp of the dressing. Let them marinate for 10 minutes to enhance the flavor.
Fifth step: Roast the pecans
In the meantime, toast the pecans. Heat a dry frying pan over medium heat. Add the pecans and stir frequently, for about 4-5 minutes, or until they are fragrant and slightly browned. Be careful not to burn them. Remove the pecans from the pan and let them cool. Once cooled, roughly chop them.
