Moroccan beetroot and couscous salad

Cooking Salads Moroccan beetroot and couscous salad

This low-fat salad is a delicious combination of couscous, carrots, seasonal beetroot and crunchy almonds.

Lables: Egg free Fish free Lactose free Milk free Shellfish free Soy free
  1. Preheat oven to 200°C/180°C fan‐forced. Line 2 baking trays with baking paper. Place beetroot on 1 prepared tray. Drizzle with half the oil. Season with salt and pepper. Place carrots on remaining prepared tray. Drizzle with remaining oil. Season with salt and pepper. Bake beetroot and carrots for 25 to 30 minutes, turning once, or until tender.
  2. Meanwhile, place couscous and boiling water in a heatproof bowl. Cover. Stand for 5 minutes or until liquid is absorbed. Fluff couscous with a fork.
  3. Make Moroccan dressing: Place all ingredients in a bowl. Whisk to combine. Season with salt and pepper.
  4. Add warm roasted vegetables, herbs and dressing to couscous. Toss to combine. Top with almonds. Serve warm.

If you liked the recipe "Moroccan beetroot and couscous salad", tell your friends about it!

3 medium beetroot, trimmed, peeled, cut into wedges
1 1/2 tbsp olive oil
1 bunch baby carrots, trimmed, peeled
1 cup couscous
1 cup boiling water
1 cup fresh flat-leaf parsley leaves, chopped
1/2 cup fresh mint leaves, chopped
1/3 cup flaked almonds, toasted
2 tbsp olive oil
1 1/2 tsp Moroccan spice mix
1 garlic clove, crushed
2 tbsp orange juice
2 tsp red wine vinegar

Adv

Autors
Preparation time
15
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
Posted by

Rate the recipe Moroccan beetroot and couscous salad

total votes: 1

You may need it

View product

Store Spice Organizer

Check price
Hurry up
View product

Surface Utensil Holder

Check price
Hurry up
View product

Cutting Board Set

Check price
Hurry up

No comments