Description
A light, vibrant, and nutritious salad combining fluffy couscous with sweet roasted beetroot, fresh herbs, and optional creamy feta cheese. This Mediterranean-inspired dish is perfect as a refreshing side or a wholesome vegetarian main course.
Ingredients
Main Ingredients
- 1 cup couscous
- 2 medium beetroots, roasted and diced
- 1 small red onion, finely sliced
- ½ cup crumbled feta cheese (optional)
- ¼ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped
Dressing
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper, to taste
Instructions
- Roast Beetroot: Preheat your oven to 200°C (400°F). Roast the whole beetroots in an oven-safe dish or wrapped in foil for about 40 minutes, or until tender when pierced with a fork. Allow them to cool, then peel and dice into small cubes.
- Prepare Couscous: Place the couscous in a bowl and pour boiling water or vegetable stock over it, enough to just cover. Cover the bowl tightly and let it sit for 5 minutes. Fluff the couscous with a fork to break apart any clumps.
- Combine Ingredients: In a large mixing bowl, add the fluffed couscous, roasted diced beetroot, finely sliced red onion, crumbled feta cheese (if using), chopped parsley, and chopped mint.
- Dress the Salad: Drizzle the olive oil and lemon juice over the salad mixture. Season with salt and freshly ground black pepper to taste.
- Toss and Serve: Gently toss all the ingredients together making sure everything is evenly coated. Serve warm or chilled according to preference.
Notes
- Feta cheese can be substituted with goat cheese or omitted entirely to make this salad vegan.
- For added texture and flavor, consider adding toasted nuts such as walnuts, almonds, or pine nuts.
- The salad is best eaten fresh but can be stored in an airtight container in the refrigerator and enjoyed within 2 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad, Side Dish
- Method: Roasting
- Cuisine: Mediterranean
