Pic of Beetroot and rocket couscous

Beetroot and rocket couscous

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Beetroot and rocket couscous

Main Serves 4 1h
This salad would make a nutritious and filling quick lunch or light dinner. Sweet beetroot and peppery rocket are a lovely combination. For a bit more substance, flake in some smoked mackerel.


  • 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


Prep time: 10 min
Cooking time: 50 min
  • 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.

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