Argentine traditional chimichurri
Step 1/2
- 1 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.
in Berlin