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Beetroot & couscous lunchbox salad recipe

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Ingredients

Adjust Servings:
4 oz/generous ½ cup (100 g) Couscous (dry weight)
5 fl oz/scant ¾ cup (150 ml) boiling Chicken broth or vegetable stock
1 tbsp Olive Oil
1 Orange Juice
a handful of Parsley , leaves chopped
a handful of Mint , leaves chopped
9 oz (250 g) cooked and peeled Beetroot (beets), cut into chunks (not in vinegar)
4 spring Onion (scallions), trimmed and chopped
1 small Mango , peeled, stoned (pitted) and cubed
2 oz (60 g) Feta Cheese , diced
Salt
freshly ground Black Pepper

Beetroot & couscous lunchbox salad recipe

  • Serves 2
  • Medium

Ingredients

Directions

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Steps

1
Done

Put the couscous in a heatproof bowl and pour the boiling stock over it. Stir well, cover with cling film (plastic wrap) and leave for about 10 minutes or until the couscous swells and all the liquid is absorbed.

2
Done

Remove the cling film, fluff up the couscous with a fork and stir in the olive oil, orange juice and herbs. Season to taste with salt and pepper.

3
Done

Stir in the beetroot (beets), spring onions (scallions) and mango, then crumble the feta cheese over the top. Cool and transfer to sealed containers for a packed lunch or eat straight away.

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BBQ chicken & roasted sweet potato salad recipe
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Mole pudding recipe
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BBQ chicken & roasted sweet potato salad recipe
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Mole pudding recipe

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