Beetroot Pumpkin Feta Couscous Salad

alfredo

23 Jul, 2021

Meanwhile place couscous and 2 cups boiling water in a medium saucepan over high heat and bring to the boil. Simmer uncovered for 10 minutes or until couscous is tender.

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Place pumpkin and beetroot on tray.

Beetroot pumpkin feta couscous salad. Drizzle over the dressing season with salt and pepper if desired and toss gently to combine. Its healthy but still filling so you wont be feeling hungry an hour later. Place the roasted pumpkin and beetroot pearl couscous silverbeet spring onions and avocado in a mixing bowl.

Roast for 20 minutes or until the pumpkin and onion is tender and the chickpeas are just crisp. To make the dressing whisk the mustard lemon juice maple syrup thyme and olive oil together in a small bowl. Drizzle over half the oil season and bake for 20 minutes or until light golden and tender.

Slice the beetroot into very thin rounds if using a small enough beetroot you may be able to use your peeler or spiraliser for this very thin slice. Youll love every bite of this wholesome couscous beetroot feta salad. To assemble the salad scatter the salad leaves on a large platter or a bowl and add the diced beetroot roast pumpkin and walnuts.

Whisk the dressing ingredients in a bowl and set aside. Roast the beets in the oven at 360 F 180 C 160 C fan oven for about 20 minutes or until the beets are soft enough to easily pierce with a fork. Assemble the salad by placing leafy greens in a bowl topped with roasted beets.

Its made with honey and cumin roasted carrots and beetroot crumbly feta fluffy couscous and toasted pumpkin seeds finished with lime ginger and coriander dressing. Add the spring onions beetroot feta and herbs folding them in gently. Fluff up the couscous with a fork and stir in the orange zest and juice and olive oil.

In a large bowl combine the couscous roast vegetables crumbled feta rocket and balsamic and toss well. Mix with olive oil salt and pepper and thyme and cook in the oven until tender. When ready to serve drain red onion reserve.

Season with sea salt and freshly cracked pepper and gently toss until well combined. To serve place the baby spinach on a platter and scatter the butternut on top. Turn off heat and mix in sumac and chilli.

Pour over carrots and beetroot. Cook almonds and garlic for about 2 minutes until golden. Check the seasoning you probably.

Place the beetroot on top of the butternut and scatter the feta cheese and pumpkin seeds over the salad. Then crumble feta cheese over the top and lastly sprinkle with walnuts. Beetroot and feta is a brilliant combination and with the light lemon dressing its perfect as a lunchtime meal.

Whisk vinegar sugar salt water and half of the olive oil together. The result is warming satisfying and delicious. Drizzle with balsamic reduction just before serving.

Heat a drizzle of olive oil in a frying pan. Place peels into a bowl.

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