Beetroot and cucumber couscous salad
Ingredients
serves 3
- •150g couscous
- •2 large beetroot, cooked and chopped
- •½ cucumber, chopped
- •120g chickpeas
- •120g edamame or peas, cooked
- •~300ml vegetable stock
- •2 tbsp extra virgin olive oil
- •Juice of 1 lemon
- •Zest of ¼ lemon
- •¼ tsp garlic powder
- •¼ tsp sea salt, to taste
- •Small handful dill, chopped
- •Small handful mint leaves, finely chopped
- •Ground black pepper, to taste
Directions
Cooking mode
- 1. In a large bowl, add the couscous, then pour in the vegetable stock until it is 0.5cm above the couscous. Set aside for 10 minutes.
- 2. Using a fork, loosen the couscous. Add the garlic, salt, lemon juice, lemon zest, herbs, leftover beetroot juice and oil and mix well. Add the beetroot, cucumber, peas and chickpeas, then mix together. Add a drizzle more olive oil, season with ground black pepper and stir again. Serve chilled.
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