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Moroccan beetroot and couscous salad
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Delicious low-fat salad with couscous, carrots, beetroot, and crunchy almonds.
Ingredients:
  • 3 medium (675g total) beetroot, trimmed, peeled, cut into wedges
  • 27.30 gm olive oil
  • 1 bunch baby (Dutch) carrots, trimmed, peeled
  • 250.00 ml couscous
  • 250.00 gm boiling water
  • 250.00 ml fresh flat-leaf parsley leaves, chopped
  • 125.00 ml fresh mint leaves, chopped
  • 82.50 ml flaked almonds, toasted
  • 36.40 gm olive oil
  • 3.75 gm Moroccan spice mix (ras el hanout)
  • 1 garlic clove, crushed
  • 42.00 gm orange juice
  • 2 tsp red wine vinegar
Instructions:
  • Preheat your oven to 200°C/180°C fan-forced. Line 2 baking trays with parchment paper. Spread beetroot on one tray, drizzle with half the oil, season with salt, and pepper. Place carrots on the second tray, drizzle with the remaining oil, season with salt, and pepper. Bake both trays for 25 to 30 minutes, turning halfway through, until vegetables are tender.
  • While you wait, combine couscous and boiling water in a heatproof bowl. Cover and let it sit for 5 minutes until the liquid is absorbed. Then fluff the couscous with a fork.
  • Prepare the Moroccan dressing by placing all ingredients in a bowl and whisking until well combined. Season with salt and pepper to taste.
  • Combine warm roasted vegetables, flavorful herbs, and zesty dressing with fluffy couscous. Mix well. Sprinkle with crunchy almonds. Serve while still warm.

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