Page title and description

Salads
Beetroot and rocket couscous
Ingredients
- 500g beetroot
- 280g couscous
- 600ml vegetable stock
- 75g pine nuts
- 1 lemon, juiced
- 4 tbsp olive oil
- 6 spring onions, chopped
- 50g rocket leaves
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
50 min
PT50M
-
Step 1
Wash the beetroot gently. Place in a pan of salted water, bring to the boil, cover and simmer for 45 minutes until tender. Cool slightly, peel and chop into 2cm pieces. -
Step 2
Place the couscous in a large bowl and pour on the stock. When all the stock is absorbed stir gently with a fork. Leave to cool. -
Step 3
Dry-fry the pine nuts until golden. Cool and add to the couscous. -
Step 4
Add the lemon juice to the couscous along with the olive oil. Mix in the spring onions, rocket and beetroot and season.