Moroccan beetroot and couscous salad

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

Recipe «Moroccan beetroot and couscous salad» presented in category Recipes / Salads, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.