Quick & Easy Couscous & Beetroot Salad

Ingredients

Salad

  • 200 ml (¾ Cup) Water
  • 2.5 ml (½ Tsp.) Salt
  • 250 ml (1 Cup) Instant couscous
  • 15 – 30 ml (1 – 2 Tbsp.) Butter
  • 1 Carrot, finely sliced
  • 500 ml (2 Cups) Baby spinach
  • 1 Avocado, cubed
  • 1 x 385 g Bottle Rhodes Quality Diced Beetroot
  • Salt and freshly ground black pepper

Dressing

  • 30 ml (2 Tbsp.) Lemon juice
  • 5 ml (1 Tsp.) Dijon Mustard
  • 80 ml (⅓ Cup) Olive oil
  • 1 Clove garlic, finely crushed
  • 5 ml (1 Tsp.) Sugar
  • Salt and freshly ground pepper

Method

  1. Place the water, butter and salt into a medium saucepan and bring to a rapid boil.
  2. Remove the water from the heat and stir in the couscous.
  3. Cover the saucepan with a lid and leave to stand for 10 minutes or until the couscous has absorbed all the water.
  4. Fluff the couscous with a fork to break the couscous apart.
  5. Leave to cool.
  6. In a large salad bowl toss together the couscous, carrot, spinach and the avocado.
  7. Season the salad to taste.
  8. Add the Rhodes Quality Beetroot and lightly toss again.
  9. Whisk all the dressing ingredients together until well blended.
  10. Season the dressing to taste with the salt and freshly ground black pepper.
  11. Pour a little dressing over the salad and serve the remainder on the side.
Cooking Tip

For perfectly cooked couscous, measure both the couscous and the water accurately.

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