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