Beetroot couscous salad

saladmains
Beetroot couscous salad

Ingredients

serves 3
  • •150g dry couscous
  • •2 large beetroots, chopped
  • •½ cucumber, chopped
  • •1 400g can chickpeas, drained and rinsed
  • •~300ml vegetable stock
  • •2 tbsp extra virgin olive oil
  • •Juice of 1 lemon
  • •¼ tsp garlic powder
  • •Black pepper, to taste

Directions

  1. 1. In a large bowl, add the couscous then vegetable stock, pouring until the water is
  2. 2. 5cm above the couscous. Set aside for 10 mins.
  3. 3. Using a fork, loosen the couscous. Add the garlic, lemon juice, leftover beetroot juice and oil and mix well. Add the beetroot, cucumber and chickpeas, then mix together. Add a drizzle more olive oil, season with black pepper and stir again.
Baker Beanie Author

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