Beetroot Couscous Salad

5 from 1 vote

This Magenta Beetroot Couscous Salad with parsley is sweet and earthy and makes delicious side dish or light meal that you can take with you on a picnic.

Prep Time10

Cook Time10

Course: Appetizer, Salad

Cuisine: Mediterranean, MIddle Eastern

Keyword: beet couscous salad, beetroot couscous salad, beetroot tabboouleh

Servings: people

Calories: 169kcal

Author: Vladka Merva

Equipment

Ingredients

INGREDIENTS

65 g couscous
80 ml vegetable stock or water
2 pieces beets cooked
4 handful parsley
1 onion green
7 cherry tomatoes chopped
12 pieces pecans

FOR THE DRESSING

2 tablespoons lemon juice
2 tablespoons olive oil
7 pcs all spice crushed in a mortar
1 teaspoon Sumac

Instructions

In a small bowl, mix the olive oil, lemon juice, powdered all spice and sumac.
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[mv_schema_meta name="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.
Dice or grate the cooked beets. Chop the parsley and finely slice the spring onion. Halve flavor.
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.
In a large bowl, combine the beetroot, parsley, spring onion, and cherry tomatoes. Pour the dressing over the vegetable mixture. Toss gently to combine and ensure the ingredients are well coated with the dressing. Lastly, add cooked couscous and chopped pecans and serve.

Nutrition