Wednesday, 1 April 2009

Beetroot and Couscous Salad

½ cup Dry Couscous
¾ cup boiling water
3 spring onions
1 1/2 tbsp olive oil
1 large beetroot diced (2 cups)
1 – 1½ tsp lime juice
Salt and pepper to taste

1. Soak couscous in ¾ cup boiling water and leave it covered for 15 minutes to cook. Drain off any excess water.
2. Cook beets along with ½ cup of water and salt until tender; covered. Drain of any excess water. You can also pressure cook them.
3. Chop the spring onions.
4. In a serving bowl, tip in the couscous, cooked beets and spring onions.
5. Mix olive oil with the lime juice and pour it in the couscous and beetroot.
6. Season well with salt and a pinch of pepper.
1. You can add more lime juce if preferred. i personnaly dont it too tangy, so tend to use less lime.
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