Beetroot Couscous Salad

You may have established by now that I have 4 staple ingredients for any salad:

  • grated carrot
  • spring onions
  • cucumber
  • tomato

You could make it 5 if you include a basic dressing of olive oil, lemon juice, some type of mustard and salt and pepper. I don’t know why but I never get sick of this combination of ingredients and they make a solid base to add more things to!

This week I have been trying out some couscous recipes and this is by far my favourite. I tried it with and without a dressing and honestly, it is tasty either way but if I had to choose, I would go with the dressing as it give it an extra kick up the arse! There is no excuse for eating crap when this takes 15 minutes to prepare. I buy the precooked, vacuum packed beetroot as it is cheap and easy to use!

1 serving – approx 590 calories (with dressing) / 440 calories (without dressing)

  • 1 medium carrot – grated
  • 1 large tomato – diced
  • 2 spring onions – finely chopped
  • 2 inch cucumber – diced
  • 100g beetroot – diced
  • 15g pumpkin seeds
  • 250g cooked couscous (roughly half a cup dry)
  • small handful of fresh parsley – chopped

Dressing (optional)

  • 1/2tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp wholegrain mustard
  • salt and pepper

Cook your couscous (according to packet instructions – I do 1/2 cup in 1 cup of boiling water). While that is cooking dice, grate and chop your ingredients and mix together in a bowl

In a separate small bowl thoroughly mix together the dressing ingredients.

Once your couscous is cooked and ready, place in bowl with the salad ingredients and thoroughly combine. Pour over the salad and mix in.

The salad can be served straight away, but I like to fridge mine for 30-60 minutes to give the flavours chance to mingle! 



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