red beet couscous salad

Too few ratings

“This little snack-salad can be well-used as a side dish, little snack or for the little hunger. It can of course also be eaten as a main dish, but then I would cook more.”

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-1+
red beet
30 g feta cheese
40 g couscous
60 ml red beet juice
½ bulb fennel
1 tbsp chopped walnut
3 stalks parsley
½ lemon
Metric
Imperial
  • Step 1/2

    • red beet
    • 30 g feta cheese
    • ½ bulb fennel
    • 1 tbsp chopped walnut

    Peel and cut the red beet, same as the fennel, the parsley and the feta. Chop the walnuts if they aren’t already.

  • Step 2/2

    • 40 g couscous
    • 60 ml red beet juice
    • 3 stalks parsley
    • ½ lemon

    Heat the red beet juice until it boils. Then pour it into a pot with the couscous and let it soak four approximately 5 min (I use “Instant Couscous”). Then mix all together and squeeze some lemon juice on top and season it with salt and pepper.